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Haricots mange-tout à l’étuvée (beans braised with lettuce, onion and cream), from “Mastering the Art of French Cooking” by Julia Child, Louisette Bertholle and Simone Beck.
Fried egg, shaved cheese and roasted leeks.
Spaghetti with anchovy and slow-cooked onion.
Chicken braised in white wine, with garlic, rosemary, olives and vinegar.
Chicken tagine with preserved lemons and olives.
Roasted vegetables, chicken jus.
Daube de boeuf (“beef stew”).
Onions being fried in olive oil.
Cara Cara orange salad with red onion and olives.
Shakshuka (eggs poached in spicy tomato sauce).
Cauliflower salad with hard-cooked egg and anchovy vinaigrette.
Balsamic vinegar, pureed strawberries and sugar.
Crostini with ricotta cheese, pistachio and Castelvetrano olives.
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