Wed, Dec 19th 2007, 00:00
The food from Provence in France is delightfully fresh and fun. We look at some of the firm favourites.
Ratatouille: is a vegetable stew of peppers, courgettes (zucchini), aubergines (eggplant), tomatoes and onions, all prepared with olive oil. Eaten cold as a starter with French bread, or hot as an accompaniment to fish or meat, ratatouille is an excellent addition to any Provençal meal.
Pistou: is a basil, garlic and olive oil condiment (similar to Italian pesto but without the pine nuts). Pistou is made by "pounding" the ingredients together using a pestle and mortar to retain the bright green colour. Soupe au Pistou is a popular provençal summer soup believed to have been created in the 18th century by a duchess out to seduce a marquis. The soup combines pistou with the freshest vegetables available in the markets. It certain regions, bacon, sausage or ham is also added.
Arles Sausage: is among the oldest dry sausages manufactured in France. It is still manufactured today according to its ancient recipe, a mixture of pork, ox and traditionally ass or horse. It is eaten with baguette and makes a good accompaniment to a glass of anise-flavoured Pastis liqueur.
Ricard: also known as pastis of Marseille, is the aniseed-based aperitif developed in Marseille in 1932. It contains badian, or star-anise, a rare spice that grows in the remote provinces of southern China, known since ancient times for its many therapeutic qualities. The anise flavour is enhanced by liquorice, which contributes smoothness and gives Ricard its beautiful yellow colour.
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Provencal Cuisine ... Favourite Dishes from France reviews
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