Recipes
The "real salade niçoise"
Ingredients: (4 servings) 4 tomatos, 2 fresh onions, 2 roe eggs, 2 little fresh artichokes cut slicy (depend on the season), 1 handle of radish, 4 anchovis or 1 little tin of tuny fish, 50 gr of BARRAL tiny black olives from Provence Alpes Côte d'Azur, leaves of fresh basil, BARRAL fruity extra virgin olive oil , salt, pepper.
The "pan bagnat"
The "pan bagnat" is a typical sandwich of the region of Nice.
Ingredients: (1 "pan bagnat") 1 round bread, some teaspoons of BARRAL tapenade, BARRAL "Golden Quality" extra virgin olive oil, one portion of the salade niçoise, salt, pepper.
Cut the bread in 2 pieces, take off a bit of crumb, spread the tapenade on the 2 pieces of bread and put on a bit of olive oil. Put on the bottom piece the portion of salade niçoise and cover with the other piece of bread. Before tasting, make sure that the olives are pitted.
The "pissaladière"
Ingredients: (4 servings) 250 gr of flour, 20cl of hot water, salt, BARRAL Organic extra virgin olive oil, 50 gr of BARRAL tiny black olives from Provence Alpes Côte d'Azur, 1 sachet of yeast, 7 white onions, 5 anchovis.
For the paste: Overturn slowly the water on the flour in a big bowl and turn round with a wood spoon. Add 3 spoons of olive oil, salt and the sachet of yeast. Knead in order to obtain a homogenous paste .
For the onions: Cut the onions slicy and cooked them very slowly in a spoon of olive oil. Switch on the oven at 250°C. Drop the paste on a dish, cover the paste with the cooked onions et put the olives and the anchovis on. Spread a little bit a olive oil on top and out in the oven during 20 minutes. Cut the "pissaladiere" in several pieces and serve for the aperitif.
Cod in Provençal way
Ingredients: (4 servings), a salted cod, 500 gr of fresh or canned tomatoes, 3 white onions, 100 gr of BARRAL tiny black olives from Provence Alpes Côte d'Azur, BARRAL "Golden Quality" extra virgin olive oil.
Soak cod for 48 hours, take skin and bones away. Fry cod. Separatly fry onions in a tablespoon of olive oil. Add fresh tomatoes or canned, add chopped parsley and the olives. Add cod to tomatoe sauce, cook slowly 20 minutes.
Pasta pistou sauce (sweet basil sauce)
Ingredients: (4 servings) 400g of pasta (tagliatelle or spaghetti), 1 glass jar of BARRAL pistouBARRAL extra virgin olive oil, 200g grated parmesan cheese, coarse salt.
Boil the water in a big pan. Add two teaspoons of coarse salt. When the water is boiling start cooking the pasta. While the pasta is cooking, grate the parmesan cheese. Drain the pasta when cooked (follow cooking time indications on the packaging). Put the pasta in a big bowl and add 1 tablespoons of pistou and 2 tablespoons of olive oil. Serve with the parmesan cheese.
Pasta alla putanesca
Ingredients: (4 servings) 400g of pasta, 2 cans of plain tomato sauce, 1 glove of garlic, 50 gr of BARRAL Calamata olives from Greece, red pepper, origano, salt, coarse salt.
Slice the garlic. Sauté the garlic and the red pepper in a tablespoon of olive oil. Add the tomato sauce and some salt. Stone the olives and slice them. Add them to the sauce. Add 1 tablespoon of origano. Let it simmer for about 20 minutes. Boil the water for the pasta in a big sauce pan. Add 2 tablespoons of coarse salt. Cook the pasta and drain them when cooked. Add the sauce and serve.
Fresh tomato and basil sauce
Ingredients : 2 ripe tomatoes, 3 tablespoons of BARRAL sweet basil flavoured olive oil , 2 tablespoons of BARRAL "Golden Quality" extra virgin olive oil, basil leaves, salt.
Deep the tomatoes in boiling water for one minute. Remove the skin and the seeds of the tomato. Cut the tomatoes in 1cm wide cubes. Place the tomatoes in a bowl. Pour the sweet basil flavoured olive oil and the extra virgin olive oil. Chop a few basil leaves and add them to the sauce. Add salt to your taste.
This can be served with barbecued meet and oven-cooked fish.
Bruschetta
Ingredients : (4 servings) 8 slices of farm house loaf, 3-4 tomatoes, 1 garlic glove, 4 slices of parma ham, 1-2 packs of mozzarella cheese, BARRAL tapenade, BARRAL pistou BARRAL "Golden Quality" extra virgin olive oil, salt, pepper.
Toast the slices of bread. Rub them with the garlic glove. Pour a trickle of extra virgin olive oil on each of them. On 4 slices, spread a teaspoon of pistou. On the other ones, spread a teaspoon of tapenade. Slice the tomatoes and lay 3 slices on each slice of bread. Add half a slice a parma ham and 2-3 slices of mozzarella cheese. Add salt, pepper and a trickle of olive oil. Put it under the grill for 5 minutes.