Traditional French Recipes of the Riviera


You are here : HomeRecipes

List of regional Recipes :

RED MULLET WITH SEA URCHIN

Wash and gut the red mullets. Store the liver. Brush over the fish with olive oil then rapidly grill them for 5 minutes on a grill or a barbecue. During this time mash or mix together the garlic and the liver. Open the sea urchins, collect the eggs. Carefully add them to the preparation. Wash[...]

SALADE NIÇOISE

Boil the eggs, peel them, let them chill. Wash and drain all the vegetables. Cut the tomatoes into two parts, then press them a bit in order to remove a part of the seeds. Cut them into thin quarters. Sprinkle them with salt, wait for them to lose water in a big bowl. Cut the peppers into thin[...]

SEA BREAM PROVINCIAL STYLE

Ask the fishmonger to clean the fish . Wash it carefully then dry it in a cloth. Heat the oven to 220-230 degrees. Make slices of the tomato and the lemon, chop the shallots. Put this preparation in a plate you can put in the oven, add the fish. Sprinkle chopped parsley and add some nuts of[...]

SOCCA NIÇOISE AU FOUR (TRADITIONAL CHICKPEA BASED PREPARATION FROM NICE)

Whip the flour with cold water in a deep salad bowl. Add two large spoonfuls of olive oil and a small spoonful of salt. Mix it energetically to prevent the mixture from making lumps. Pass through a skimmer if necessary. The dough should have the texture of un-skimmed milk. Add a bit of water and[...]

STUFFED BRISKET OF LAMB

open the brisket of lamb (either on one side or both). Prepare the vegetables: unshell the peas and beans (fevettes), peel the onions, wash the 'blettes'(keep only the green parts), the zucchini flowers. Extract the heart from the artichokes. Press the 'blettes', then drain them. Thinly chop the[...]

STUFFED CALMARS

Wash, gut, and remove the skin of the calmars (especially the ones for the stuffing), drain them on a piece of cloth. STUFFING Wash the «blettes». Peel the onion and the cloves of garlic. Pass all the stuffing ingredients through a masher equipped with a medium size gril. Stuff each[...]

STUFFED SARDINES NICOIS STYLE

Cut the heads of the sardines, gut them, remove the tail and the bone. Drain them and put them on your working tray. Cook the 'blettes' with salt; garlic and olive oil until the water evaporates. Prepare the mussels: boil them with a stick of celery in a pan until they open their shell. Mix the[...]
[<<   1 2 3 4 5   [>>
Book your hotel
Check in :
Number : Night
Check out :
City
Our favorite hotels
****
Nans-les-pins  
****
Auribeau-sur-siagne  
***
Fréjus  

Your Selection

Last visited hotels

Last visited cities