France and Italy continued…

13 Jun

A few more photos of my marvelous meals in the South of France and Cinque Terre, Italy!  These are all typical regional dishes that are guaranteed to make your mouth water.

Tomato Farci Provencale – stuffed tomato w/beef, parmesan, garlic, onions, sauteed veggies and provencal spices

Salade Chevre Chaud – Arugula, heirloom tomatoes, parmesan shavings, with warm goat cheese wrapped in puff pastry.

Socca –  Similar to a crepe.  Socca is made of chickpea flour, water, olive oil, rosemary, salt and pepper.  It’s perfect for a warm, savory breakfast.

Socca man hard at work!

Fresh from the woodfire oven…almost ready!

Oh wait, there’s more…socca man sells fresh pizza too.

Pissaladiere: Very popular in the south.  Pissaladiere is a light and flaky pastry type pizza that’s generally made with grilled onions (onions confit), anchovies, olives and fresh thyme.  Unfortunately, anchovies are one of the few things I don’t enjoy, so I had to remove it, but luckily my dad was there to pick up the anchovy slack.

Can’t go wrong with some serious charcuterie at the morning market in the old village of La Turbie.

Sanglier meat: Wild boar meat that tastes like a less pungent version of prosciutto.  Tasty over a bed of arugula.

Gambas w/pesto – Big ol shrimps from the Mediterranean Sea.

Panna cotta

Nutella Creme Brulee – seriously as amazing as it sounds.  Surprisingly light and not overly sweet.

Sandwiches!

Pan Bagnat: Raw veggies, green onions, hard boiled eggs, tuna and olive oil on a fresh baguette.  This sandwich is a very typical lunchtime meal in Nice.

Grilled Merguez (Spicy Lamb) Sandwich

Merguez sandwich: Served with dijon mustard and Harissa (spicy paste from North Africa)

Cinque Terre, Italy

I love Italy. I love pasta.

Penne alla arrabiata

Caprese Salad: Burrata (creamy mozzarella), tomato, basil and pesto

Ravioli with zucchini and sun-dried tomatoes 

Testaroli with pesto genovese

 

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One Response to “France and Italy continued…”

  1. Moncef Jaziri June 28, 2011 at 7:13 pm #

    Testarolli is where it’s at. Pasta at its simplest, only found in the liguria region of Italy, of course served with what else but a Pesto from Genova ( Genovese ). Testarolli,
    according to the server who suggested them to me, in Cinque Terre, is the simplest of Pastas, made from flour, water and salt, it is pasta the way the ancient Romans made it, how simple is that? Boil water, turn fire off, cut Testarolli in small 5 cm. triangles, squares… soak them in the just boiled water for 2 to 3 min. to whatever Dente you like it. Drain, saute in the Pesto, top with a good Parmagiano and ecco fato! ( spelling ), eat!

    Alia’s Dad.

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