Niçoise stew, like many Niçois dishes, is a very old recipe considered to be: "poor man's dish" which has become a must for gourmet Niçoise cuisine with Niçoise salad and pan bagnat. I will soon introduce you to his two other dishes from Nice cuisine that are much simpler to prepare.
Ingredients:
1.4 kg of pieces of beef to braise (lean piece: walnut cottage, cheek or more gelatinous piece: chuck)
75 cl of Provence red wine
2 carrots
1 branch of celery
1 sprig of parsley
1 bouquet garni (thyme, bay leaf)
3 small cloves of garlic
15 g of flour
15 cl of Cognac
2 onions
100 g of bacon (slice to cut into bacon)
2 beautiful seeded and peeled beef heart tomatoes.
Salt and pepper
100g fresh or dehydrated porcini mushrooms
Niçoise stew goes well with Polenta, pasta or Gnocchi as a garnish.
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18 июн 2024
