{"id":11587,"date":"2021-09-05T07:46:00","date_gmt":"2021-09-05T05:46:00","guid":{"rendered":"https:\/\/locations-06.fr\/the-five-emblematic-recipes-of-nice-cuisine\/"},"modified":"2024-12-24T10:03:57","modified_gmt":"2024-12-24T09:03:57","slug":"the-five-emblematic-recipes-of-nice-cuisine","status":"publish","type":"post","link":"https:\/\/locations-06.fr\/en\/the-five-emblematic-recipes-of-nice-cuisine\/","title":{"rendered":"The five emblematic recipes of Nice cuisine"},"content":{"rendered":"\t\t
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The five emblematic recipes of Nice cuisine<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Locations-06<\/a> presents to you today the five emblematic recipes of Nice cuisine<\/strong>.<\/p>\n

But this list is not exhaustive.<\/p>\n

We could have added troucha, Ni\u00e7oise salad, bagna cauda, gnocchi, merda de can, etc.
\nThe list is endless, to the delight of gourmets and gourmands, … which very often are the same. <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Pissaladi\u00e8re, Nice gastronomy - Recipe by Alex Benvenutto<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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The five emblematic recipes of Nice cuisine<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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List of ingredients for the pissaladi\u00e8re recipe<\/span><\/h3>\n
    \n
  1. 400 grams of bread dough.<\/span><\/li>\n
  2. 2,5 kgs onions.<\/span><\/li>\n
  3. 4 cloves of garlic.<\/span><\/li>\n
  4. A bouquet garni (1\/2 bay leaf, 1 sprig of savory, 1 sprig of oregano).<\/span><\/li>\n
  5. 1 dozen salted anchovy fillets, desalted.<\/span><\/li>\n
  6. 2 dozen small black olives from Nice.<\/span><\/li>\n
  7. 10 cl olive oil<\/span><\/li>\n<\/ol>\n

    Make an oil paste:<\/strong><\/p>\n

    350g flour, 15 tablespoons of olive oil, 100ml of water, 1 pinch of salt.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    Preparation of the pissaladi\u00e8re <\/h3> Cut the onions into half rings, brown them in olive oil with thyme, rosemary, pepper and 1 clove. Before they brown, add 2 glasses of lukewarm water. Leave to cook until the water has completely evaporated. Remove the branches of thyme and rosemary + clove. Off the heat, mix 2 knobs of pissalat. Preparation of the oil dough<\/strong>: Spread the dough and place the onions in an even layer. Place some Nice olives and anchovy fillets on top. Bake at 200\u00b0 for 30 minutes, keeping an eye on it. \t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    Nice stuffed meats, Nice cuisine - recipe from Editions Gourmandes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    \"\"<\/figure><\/div>\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    The five emblematic recipes of Nice cuisine<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    List of ingredients for the Ni\u00e7ois stuffed vegetables recipe<\/h3>\n

    For the zucchini, tomatoes and onions
    It is important to choose small vegetables<\/p>\n

      \n
    1. 12 small round zucchini from Nice (+ a small zucchini for stuffing)<\/li>\n
    2. 8 white onions<\/li>\n
    3. 12 small tomatoes<\/li>\n
    4. 1 large white oion for the stuffing<\/li>\n
    5. 200 g of ground beef<\/li>\n
    6. 200 g of ground veal (saut\u00e9ed veal quality)<\/li>\n
    7. 200 g of white ham<\/li>\n
    8. 2 cloves garlic<\/li>\n
    9. 80 g bread<\/li>\n
    10. a bowl of milk<\/li>\n
    11. 100 g of mountain cow’s milk cheese or parmesan<\/li>\n
    12. 2 eggs<\/li>\n
    13. breadcrumbs<\/li>\n
    14. Olive oil from Nice<\/li>\n
    15. a sprig of thyme<\/li>\n
    16. a bay leaf<\/li>\n
    17. a dozen basil leaves<\/li>\n
    18. half a bunch of parsley<\/li>\n
    19. coarse salt, salt, pepper<\/li>\n<\/ol>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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      Preparation of Nice stuffed vegetables<\/h3>\n

      Preparation of vegetables: zucchini, onions, tomatoes <\/p>\n

      Stuffed tomatoes<\/h4>\n

      Wash the tomatoes, remove the stems, then cut them in half crosswise.
      Using a small spoon, carefully scoop them out.
      Reserve the removed flesh for the stuffing.
      Place the half tomatoes in a previously oiled dish then salt them.<\/p>\n

      Stuffed onions<\/h4>\n

      Peel the onions, remove the germ using the tip of a paring knife.
      Heat a large pot of salted water and blanch the onions for 10 to 15 minutes.
      \nThey must be cooked \u201cal dente\u201d.
      Immerse them in a bowl of iced water to cool them, then drain them.
      Remove the successive onion shells by gently pressing with your thumb on the top of the onion to release the different interior layers.
      Reserve the least usable parts for stuffing: the outer layers, and the central parts that are too small to stuff.
      We normally collect at least 3 shells per onion, of different sizes.
      Hulls that are \u201ctoo large\u201d can be reduced by making a cut and overlapping the two ends thus obtained.
      Arrange the onions in a previously oiled gratin dish.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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      Stuffed zuchini<\/h4>\n

      Rinse the zucchini, cut their stems flush, then cut them in half (horizontally) making sure to obtain two equal parts.
      Blanch the zucchini in the pan of salted water already used for the onions, for 10 to 15 minutes.
      The zucchini must be tender so that you can scoop them out, without being overcooked.
      Immerse them in a bowl of iced water to cool them quickly and thus preserve their beautiful green color, then drain them.
      Using a small spoon, carefully scoop them out.
      Reserve the removed flesh for the stuffing.
      Arrange the zucchini gradually in a previously oiled gratin dish.<\/p>\n

      Preparing the stuffing<\/h4>\n

      Trim the bread so that only the crumb is left and soak it in a bowl of cold milk.
      Chop meats and ham (or ask the butcher to do it).
      Peel a large white onion then finely chop it.
      Sweat the chopped onion in a little olive oil over low heat, without browning it, for around ten minutes.
      Add the minced meats (beef and veal), a crushed garlic clove, the thyme and bay leaf and cook over high heat for 5 minutes, while stirring.
      Salt and pepper.
      Chop the flesh of the vegetables with a knife and add it to the meat.
      Leave to cook for around 20 minutes over low heat.
      Let cool.
      Chop the parsley and the basil, crush the garlic, grate the parmesan.
      Squeeze the bread soaked in milk and add it to the cooled mixture of ground meats and vegetables.
      Pass everything through a mincer again to obtain a fine texture.
      Add the chopped parsley, chopped basil, crushed garlic, grated parmesan, eggs and mix well.
      Adjust seasoning<\/p>\n

      Finishing and cooking Ni\u00e7ois stuffings<\/h4>\n

      Preheat the oven to 180\u00b0 (thermostat 6).
      Fill the vegetables with stuffing, using a piping bag (it’s practical and quick), or a small spoon if you prefer.
      Sprinkle each stuffing with breadcrumbs then drizzle with olive oil.
      Bake for an hour.
      Monitor the cooking carefully.
      \nPour a little water into the bottom of the dishes if necessary and sprinkle the stuffing regularly with the cooking juices. <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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      Zucchini flower fritters, a Ni\u00e7oise specialty - Recipe from cuisineni\u00e7oise.fr<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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      \"\"<\/figure><\/div>\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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      List of ingredients for the zucchini fritters recipe<\/h3>\n
        \n
      1. 125 gr of sifted flour type 00<\/li>\n
      2. 125 gr of cornstarch<\/li>\n
      3. very cold sparkling water<\/li>\n
      4. olive or peanut oil for frying<\/li>\n<\/ol>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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        Preparing zucchini fritters<\/h3>\n

        Mix the flour, cornstarch, sift, add the water with a whisk to obtain a smooth paste a little thicker than pancake batter.
        \nLeave to rest for half an hour in the cold, do not add salt.
        Gently clean the zucchini flowers, remove the central pistil (and the small ants that may be hiding there).
        A family secret: slip a basil leaf into the zucchini flower. <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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        When serving:<\/strong><\/p>\n

        Heat a frying bath to 170\u00b0 (very important).
        Dip the flowers delicately in the batter, let them drain before plunging them into the frying.
        Fry when ready to serve, just brown, drain on absorbent paper, salt.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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        Chard pie, Nice dessert - recipe from nice.fr<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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        \"\"<\/figure><\/div>\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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        List of ingredients for the chard pie recipe for 8 people<\/h3>\n

        For the dough<\/strong><\/p>\n

          \n
        1. 500 g flour<\/li>\n
        2. 250 g butter<\/li>\n
        3. 200 g caster sugar<\/li>\n
        4. 2 eggs<\/li>\n
        5. 1 pinch of salt<\/li>\n
        6. water(if necessary)<\/li>\n<\/ol>\n

          For garnish<\/strong><\/p>\n

            \n
          1. 2 kg of finely ribbed chard leaves (preferably blond chard)<\/li>\n
          2. 50 g grated dry mountain cow’s milk cheese (Sbrinz, Parmesan or Parmigiano)<\/li>\n
          3. 300 g pippin apples (approximately 2 apples)<\/li>\n
          4. 30 g brown raisins, 30 g blond raisins (soaked in rum (150 ml)<\/li>\n
          5. 100 g of pine nuts<\/li>\n
          6. 50 ml of local marc brandy (1\/2 glass)<\/li>\n
          7. 150 g caster sugar or brown sugar<\/li>\n
          8. 30 ml olive oil (1 table spoon)<\/li>\n
          9. 30 ml anise (1 tablespoon)<\/li>\n
          10. 1 pinch of pepper, 1 pinch of salt<\/li>\n
          11. icing sugar<\/li>\n<\/ol>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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            Preparing the dough <\/h3>\n

            On a work surface, pour the flour, make a well in it, add the eggs, softened butter, sugar and salt.
            Mix the ingredients with your fingers until you obtain a homogeneous paste (add a few drops of water if necessary) without working it too much. Let it rest while preparing the filling.
            Preparation of the garnish: remove the ribs (for another use) to retain only the green of the chard. Slice the leaves into strips, wash them several times in cold water, until the water is no longer tinged with green (in fact, this rinsing helps remove the bitterness of the chard).
            \nDrain the chiffonade by pressing it between your hands.
            \nChop with a knife.
            Mix with the apples cut into small cubes, the sugar, orange blossom water, add macerated grapes, pine nuts. <\/p>\n

            Cooking: turn on the bottom of the oven to 200\u00b0 (6)<\/strong>
            Roll out the dough into two discs with a rolling pin on a lightly floured board, as thin as possible.
            Place a piece of dough on the mold, prick the bottom with a fork.
            Garnish with stuffing and cover with the second pastry. Prick with a fork, sealing the edges well. Add raw pine nuts to the dough to decorate
            Bake on the oven floor at first then halfway up afterwards for a total of around 45 minutes. Remove from the oven, let cool, then turn out onto a rack to keep it crunchy.
            Sweeten with a veil of icing sugar. <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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            Ni\u00e7oise stew - recipe from Mme Vacca<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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            \"\"<\/figure><\/div>\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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            List of ingredients for the Ni\u00e7oise stew recipe (for 8 people)<\/h3>\n
              \n
            1. 1 kg of beef (rib steak)<\/li>\n
            2. 500 g of veal (uncovered)<\/li>\n
            3. 500 g pork meat (loin)<\/li>\n
            4. 250 g of petit sal\u00e9<\/li>\n
            5. 1.5 kg of red tomatoes, but not too soft<\/li>\n
            6. 2 large onions<\/li>\n
            7. 5 cloves garlic<\/li>\n
            8. 150 g dried porcini mushrooms<\/li>\n
            9. 3 large carrots (approximately 200 g)<\/li>\n
            10. 20 cl olive oil<\/li>\n
            11. 1\/2 liter red wine<\/li>\n
            12. 20 cl cognac<\/li>\n
            13. a bouquet garni<\/li>\n
            14. salt and pepper<\/li>\n<\/ol>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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              Preparing the Ni\u00e7oise stew<\/h3>\n

              Soak the dried porcini mushrooms in lukewarm water for 2 hours.
              Finely chop the onions and previously peeled tomatoes, taking care to empty them of their pulp and seeds (to peel them more easily, cut them with a knife at the top so as to represent a cross, and put them in boiling water 2 minutes).
              Cut the beef, veal and pork into pieces of approximately the same size.
              \nCut the salted pork into thirds.
              \nPeel the carrots and cut them into large slices.
              In a casserole dish or large saucepan, pour the oil and brown the onions, garlic cloves, meats and salted salt for 15 minutes.
              Add the porcini mushrooms (without the water) and the crushed tomatoes.
              \nLeave to cook for 30 minutes. <\/p>\n

              To finish<\/strong>
              Add the wine and bouquet garni and simmer for 1 hour.
              \nAdd the carrots and cognac.
              \nLeave to simmer over very low heat for 3 hours (monitor the cooking from time to time). <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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              Share this article on social networks<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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