Monday, June 05, 2006

Nice: Going Straight to the Source for Provençal Cuisine

Socca (peppery flatbread), tarte aux blettes, (a sweet pie based on Swiss chard), fried sardines, alouette sans tête à l'ancienne, gnocchi -- Mark Bittman writes about "Vieux Nice" and the pleasures of the native dishes of Provence in this article in Sunday's New York Times Travel section. (Registration required.) A nice cold glass of kir and a square of hot pissaladière sound really good to me right about now!

3 Comments:

Blogger Garrett said...

Apriums are a cross between an apricot and a plum

1:23 AM  
Blogger Lynn Barry said...

I like to make flatbread out of alternative ingredients. I will look up socca.

9:09 AM  
Blogger Lynn Barry said...

I tried to make socca and was not successful. I could not get my oven hot enough and tried it in a pan and it stuck. I will try again.

1:35 PM  

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