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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:

Pissaladière
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.

Lapin à la provençale
Rabbit stew

        A 2-3 pound rabbit, cut up into pieces
        Medium onion
        Three cloves of garlic
        Olive oil
        White wine (about 3/4 of a cup)
        Thyme and rosemary
        Salt and pepper
        Chicken stock

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!

 

 

 

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