|A couple of local recipes to start the process...
Mme Viviane Aubert, an uzétienne who teaches at the
Université Populaire, gives us her récette de cuisine régionale
for a long-time southern favorite:
A tasty onion and anchovy pie!
Pastry tart (you can make it or buy it in
sheets in the
frozen food section)
A large white onion
Salted but not canned anchovies, about half a pound
Fresh olive oil
First spread the pastry dough into a tart pan (any oven safe
dish will do). Thinly slice the onions, then sauté them in olive oil until
transparent. Put the onions into the tart pan, spreading them evenly. Take the filets
of anchovy, rinse them carefully, and place them on top of the onions in an attractive design (pinwheel,
sunflower, something provençal perhaps). Sprinkle the olive oil on top of the
tart, put the tart into a 350 degree oven for about 25 minutes. Serve warm with
a fresh green salad, lots of French bread and any wine of your choice as long as
it's French wine! Bon appetit...
Comfort food, a rabbit stew, although not comforting to some (tant pis), is a delicious dish and perfect for a cold evening.
We made this recently and found it a rich, savory and simple to prepare.
à la provençale
A 2-3 pound rabbit, cut up into pieces
Three cloves of garlic
White wine (about 3/4 of a cup)
Thyme and rosemary
Salt and pepper
Brown the rabbit quickly in olive oil in a very hot pan. Set it
into a coverable casserole and sprinkle with a little salt and pepper. In the
remaining oil, sauté the chopped onions and then the garlic. Deglaze the pan
with white wine, add spices, and the chicken stock, and then simmer for about
10-15 minutes, till the mixture reduces by about a third. Pour the mixture over
the rabbit in the casserole, cover and cook in a 350 degree oven for forty
minutes. Remove the lid and check the liquid level, if necessary add a little
water or wine. You don't want too much stock because you don't want to boil the rabbit, you just want to make sure it
stays moist...but you want enough to serve with dinner. Continue to cook uncovered for a half hour, checking periodically
to make sure the sauce level is sufficient. Serve with rice, egg noodles or
potatoes, adding sauce to both the rabbit and the accompaniment as you wish.
Goes great with a seasonal vegetable, a fresh green salad, and hearty bread.
Enjoy with a flavorful red or rose wine. Bunny appetit!