Fast and easy french recipes - gastronomic restaurant at home
La Provence
 Provence - Paul Cezanne homeland Our mini gallery |
Provence is, perhaps, a province of France most known outside of the country boundaries. (Exact name of the province - Provence Alpes Cote d'Azur, it includes the department Provence as it constituent element; because of which, sometimes, incomprehension happens). Provence (Provence Alpes Cote d'Azur) consists of several regions (departments), each of which is unique and gorgeous. This results in such a decorating diversity, which become one more of the Provence’s sights and peculiarities (and, maybe, the main of these). The capital of Provence Marseille is much more ancient town than Paris. You’ll find each possible kind of landscapes here. The well-known French Riviera (or Azure coast) is a part of this province. Here, in Provence high Alps reside ("Little Alps", by the way, are too), and it is possible to reach famous downhill skiing resorts (Auron or Isola) from Riviera beaches within 2 hours by the car. It is more difficult to tell which amusement stays out of Provence. This province is the homeland of great painters Vincent Van Gogh and Paul Cezanne. |
 Camera in hand through Provence |
Provencal cuisine is as bright and diverse as the province itself. The list of recipes usually begins with bouillabaisse soup, then aioli sauce follows and so up to infinity. Provence is well-known for its dry seasoning “herbes de provence”, whose components are gathering in the alpine meadows. Provence is famous for its wines (especially rose), also very variable in taste and colours but of such a quality, that none of it leave abroad, being all intaken in Riviera.
Rouille sauce recipe
(la rouille)
To prepare 250 gr. rouille sauce, take: 30 - 50 gr. of strong fish broth or of a bouillabaisse-soup base part, 3 - 4 cloves of garlic, 150 gr. of olive oil, a yolk of 1 egg, a fresh white loaf, a piece of hot red pepper, 1/2 - 3/4 teaspoon of salt.
Crumble the white bread into a mortar or a blender cup (on volume - less than a tea cup), put garlic, a bit or few of red hot pepper, salt, a yolk and pour into the cup fish broth. Transform into homogeneous pap (it is better to use a blender). While the blender still running, pour cautiously into the cup olive oil. Keep beating until oil will be absorbed by the sauce.
We recommend using red hot pepper gingerly. You may cook rouille sauce separately for men and ladies. It is better to serve the sauce straight from the oven. As example, you'll have time to prepare the rouille while the bouillabaisse soup is on the fire.
The rouille sauce is most often used on dishes with fish, for example with a famous marseilles soup bouillabaisse; but it can be used on many other dishes too, the fish broth in the recipe being replaced with water.
Another famous sauce from Provence is aioli.
