Grands crus d'huile d'olive
Haute gastronomie Méditerranéenne
Nice 1868

meat

THE CHICKEN TO CRAYFISH

- Ingredients: for 6: a chicken farm, crayfish, garlic, onions, shallots, thyme, bay leaf, cayenne, tomato paste, 1 liter and half Pouilly, olive oil.

- Recipe: Take a good chicken farm, cut into pieces, salt and pepper. The fry in olive oil over high heat. When the pieces are browned, put the live crayfish and fry it all together with garlic, onions, shallots, thyme, bay leaf and a pinch of cayenne. Then deglaze with brandy, add two tablespoons of flour, a spoonful of tomato paste and 1 liter and a half of Pouilly. Let all simmer for about an hour (excluding crayfish quarter of an hour of cooking only). When the chicken is cooked, remove the pieces, put them with the crayfish, the Chinese put the sauce, adjust seasoning and add a spoonful of cream.

DUCKLING FROM FARM TO STOVE Ardeche

- Ingredients: Olive oil, a duckling for 6 people, 1 kg potato mountain, a little salt, 2 turns of pepper, 1 / 4 nutmeg grated, 1 clove garlic 1 medium onion, parsley, 200 g sea bream, 100 g of bacon, a handful of green olives.

- Recipe: Cut the duck and brown the pieces in olive oil (golden brown). In another pan, sauté potatoes mountain olive oil (though seizures). Season with salt, pepper and a little nutmeg, a hint of garlic and parsley. Add chopped onion, 200 g of sea bream cooked prior to the olive oil and 100g of bacon or lard mountain. Cook together 5 minutes. Add a handful of green olives previously bleached. Then, in a baking dish to a depth of potatoes thus prepared, place the pieces of duck and cover with another layer of the remaining potatoes and put everything in one quarter of an hour oven.

RABBIT IN THE COUNTRY IN OLIVE OIL

- Ingredients for 4 people: a rabbit with white flesh of 2 kg, 1 / 2 1 Riesling, a little olive oil, thyme, bay leaf, savory, garlic, onions, carrots (3), green olives, tomatoes crushed, Paris mushrooms.

- Recipe: Cut the rabbit into pieces and marinate for 24 hours with Riesling, olive oil, and mirepoix, that is to say, thyme, bay leaf, savory, garlic, onions and carrots . Saute the rabbit pieces in olive oil and butter and let brown singer, add the mirepoix, salt and pepper and pour in the marinade and simmer 45 minutes. On the other hand, blanch the olives and mushrooms in Paris. Decant the rabbit, put the sauce, let, reduce and thicken with a little flour and olive oil, add chopped tomatoes, olives and mushrooms. Adjust seasoning and serve with spaghetti.

ALMOND CHICKEN

- Ingredients (4 servings): 1 chicken campaign, 80 g shallots, 2 cups dry white wine (previously flamed), mixed herbs, 2 cloves garlic, 1 bouquet garni (leek green, tails parsley, celery branch), 2 eggs, 125g of ground almonds, olive oil.

- Recipe: Take the chicken, cut it. Salt the pieces and sprinkle very lightly with herbs de Provence. The fry quickly in olive oil. Once the pieces are browned, add the chopped shallots, 2 cups dry white wine (previously flamed), 2 glasses of water, the clove of garlic with skin, the bouquet garni. Cook on low heat for 30 minutes. After cooking chicken, remove the wings, thighs and white, put them on a platter and keep warm. Meanwhile, reduce by two thirds the remaining sauce. In a bowl, mix 125 g of almonds, two boiled eggs chopped, clove garlic, peeled and returned to the olive oil. Mix well so that it forms a thick paste and bring the remaining sauce. Coat the chicken pieces. You can serve this dish with eggplant back to the olive oil.

MINCED PORK FRESH THE SAINTE EUGENIE

- Ingredients: 1 pork tenderloin, onions, tomatoes, shallots, garlic, pepper, salt, thyme, tarragon, parsley. cream, olive oil.

- Recipe: Have a pork roast, cutlet-Ie, put your cutlets in a frying pan with a little warm olive oil and season them lightly. Once they have a beautiful blond color, make them in a ring around a baking dish. Add a little olive oil in the jumper having already served. Fry onion rings lightly minced that you add some chopped tomatoes, a sprinkling of shallots, garlic, pepper, salt, and the last time 2 tablespoons cream. Put some herbs, thyme, tarragon, parsley. Season with salt and pepper. Coat correctly your slices of pork tenderloin in this equipment should be light and fluffy, add some breadcrumbs, and quickly made your icing baking heat.

- Sainte-Eugenie Sauce: Pit few green olives, stuff them with anchovies and let them bleach in the juice resulting from your cooking pork tenderloin, simmer your olives drained. Degrease your juice, add a glass of white wine and a bouquet garni. Allow to reduce at the last moment add 2 cups of cream. When your sauce is well connected, switch the device at the center of your plate of baked pork cutlets and serve immediately.

LOU DUCK BREAST WITH PINE GABLES LANDES

- Serves 4 4 duck wings, duck fat or of 200-250 g each, 200 grams of pine nuts, 4 large tomatoes, 1 / 2 liter of olive oil, salt and pepper.

- Recipe: Take 4 wings duck fat, remove the skin completely, leaving only the thin, salt and pepper and let marinate for three days in olive oil, and in a cool place.

- Filling: Cut 4 large tomatoes, sliced 1 cm thick, flour, and cook 1 minute in hot olive oil. Sauté 200g of pine nuts franc and the olive oil until it turns golden brown. Grill or pan fry the wing duck and keep bleeding point or to taste. Arrange the breasts on a platter with sliced tomatoes around. Discard the hot sprockets on the meat when serving.

ESCALOPE PROVENCE

- Ingredients (per person): 1 veal cutlet, 1 egg, 3 tomatoes, 1 onion, thyme, savory, rosemary, marjoram, thyme, basil, grated cheese, cream, olive oil.

- Recipe: In an egg beaten with a tablespoon seasoned salt and pepper, place an already thin breaded veal floured and sprinkle with fine breadcrumbs. Melt three tablespoons of olive oil, 3 large tomatoes cut into quarters which were removed from the skin and seeds. End Chop a large onion, then add pinches of thyme, the savory, rosemary, marjoram, thyme, basil, salt and pepper. Of these elements, we need a fresh one hour of cooking. Spread a large spoonful of the mixture over the entire steak which was cooked and browned in olive oil. On the scallop, sprinkle with grated cheese and add cream to brown. Broil in oven or grill and serve with buttered noodles.

Moussaka THE SOUBISE

- Ingredients: 6 long, thin eggplants, 1 kg lamb (shoulder), 500 g tomatoes, 3 eggs, salt.pepper, paprika, 1 onion, 3 cloves of garlic, thyme.

- Recipe: Take the eggplants lengthwise, crisscross the flesh with a knife, add salt and bring to disgorge quarter of an hour. Meanwhile, cook the olive oil, mutton, cut into large cubes, season with salt. Place meat in a dish waiting in the same oil, "melt" the onions, add the crushed tomato, garlic and thyme, put another on hold. Fry the eggplant still in the olive oil on the side of the flesh. Using a spoon, grate inside the egg, mix together the meat passed through a grinder, onions, tomatoes, eggs and flesh of the eggplant, season in a charlotte mold, applied along the wall skin of purple eggplants side by overflow of 3 or 4 centimeters. Fill the mold with this unit, fold the skins, put in oven for 30-40 minutes. Turn out and serve with tomato sauce and a salad mesclin in olive oil.

pisces

DARNE anglerfish

- Ingredients: for 6 persons: 2 anglerfish or monkfish of 600-700 g, 300 gd'encornets, 500 g of clams 1 clove of garlic, 2 tablespoons chopped parsley, 50 ml fresh cream, 30 ml oil Olive, 25 this dry white wine of quality, 10 pitted green olives, salt, pepper and bouquet garni.

- Recipe: The night before: Place the steaks about 200 g in a dish. Sprinkle garlic and parsley, a couple of bay leaves, a sprig of thyme. Pour over each steak value of a few drops of lemon.Finish by pouring the marinade uniformly olive oil. Place in a cool place overnight.

- The same day: Cut the squid into small strips, in a skillet large enough, pour the value of 5 to 6 cl of olive oil that you will take the marinade, the oil is hot but not smoking, Fry the steaks and squid. and cook uncovered for 10 minutes and slowly. Deglaze with white wine and add the garlic and freshly chopped parsley, and clams well washed and pitted green olives. Stir in cream and correct "seasoning. Let reduce by half over medium heat until the sauce coats properly. Arrange the steaks on a flat fish and clams have a crown. Pour all the sauce and serve hot.

THE COLD TUNA BRAIS FUMET OLIVE OIL

- Ingredients (per person): Slice of tuna (150g per person), 1 tomato, 1 clove of garlic, olive oil, thyme, bay.

- Recipe: Saute in olive oil and slices of tuna (150g per person), salt, pepper, brown, then put a tomato per serving of tuna and cook slowly for 15 minutes with the juice of tomatoes . Cool after cooking this dish in a bowl with a few thyme leaves and bay leaves, cover the bowl with olive oil on the surface and chill. The dish is prepared 5 or 6 days in advance.

COLIN with braised

- Ingredients for 4 servings: 1 / 2 cup of olive oil, chopped 4 cloves garlic, 1 kg of swiss chard leaves, half 1 tomato, 800 g hake slices.

- Recipe: Put in an ovenproof casserole that will fire 1 / 2 cup of olive oil, 3 or 4 cloves of garlic cut end, the leaves of Swiss chard cooked in advance of salt water, drained and slightly chopped. Put salt, pepper and spices. Fry 3 or 4 minutes, turning with a spoon so they do not attach. Pour in 1 / 21 of tomato sauce liquid. Boil gently covering the dish. When you see that the leaves are tender, place the slices over quail. Boil 2 minutes strongly. Turn slices; give them another 2 minutes to cook and serve hot.

LA MEXICAN PRAWN

- Ingredients: for 4 people: 1 / 4 liter of olive oil, 12 fresh prawns, 12 cloves of garlic, salt, pepper, 2 sprigs of thyme, a dash of Pernod.

- Recipe: Take the prawns, open them in half, lengthwise, leaving the carcass. Peel and chop the garlic. On the flesh of each prawn, a drop of Pernod, salt and pepper. In a skillet, pour 1 / 4 of a liter of olive oil. Add 2 sprigs of thyme, and cook. Put the prawns in hot oil, be seized, adding rail. Serve as soon as the half prawns are golden brown, spooning with fried garlic.

FILLET OF SAINT-PIERRE

- Ingredients for 4 people: 800 g fillets of john dory, 200-250 g onions, 1 dl olive oil, 1 pinch saffron, 2 dl white wine, fish stock 2 dl, 150-200 fungi, 2 3 dl cream, 2 eggs, 50 gd truffles, salt and pepper.

- Recipe: lightly in a skillet 200-250 chopped onions, finely chopped with 1 dl olive oil. Then put a pinch of saffron and John Dory fillet. Sweat for 2-3 minutes, then moisten with 1 / 3 of white wine, 1 / 3 of fish stock 1 / 3 of cooking liquid from the mushrooms, salt, pepper. When the fillets are cooked, set aside on a plate. Reduce the cooking to two thirds. Then bind it a whisk briskly with a whisk sauce. Add 1 / 4 of liter of cream and egg yolk mixed. Do not boil, remove the corner of the heat, add the chopped truffles and follows sliced mushrooms. Coat the fillets with the sauce and put icing on the salamander.