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Gastronomy
Here are a few typical recipes from our region:
The Melgorienne Pie
Serves 6
Ingredients: puff pastry case made by your local baker - 400g veal - 2 carrots, 1 onion - 1 clove of garlic - 1 bay leaf - 1 celery stalk - 1 handful of dried mushrooms, to be soaked in warm water – a few green and black olives – salt – pepper – olive oil.
Gently fry the finely chopped onions in the olive oil. Add the carrots, chopped into small pieces, and the bay leaf and crushed garlic. Add the meat and seize it on all sides, add the celery, chopped into small pieces, and also the onions and olives. Mix well (you may add a spoonful of tomato concentrate) – add salt and pepper to taste. Cover with spring water and leave to simmer for approximately 1 hour.
Just before serving, place the stew mixture into the pastry case and place in a hot oven.
Sophie’s Tapenade
Ingredients:
250g of stoned green olives – 2 anchovy fillets (conserved in oil) - 2/3 cloves of garlic (remove the central (remove the sprout)
Place all the ingredients into a mixer and blend until you get a smooth paste.
Add 3 soup spoons of olive oil and place in a refrigerator to chill for a few hours.
Serve on toasted bread (corn or cereal bread)
