Beignets de feuilles
Pesto & Pistou · Provencal Recipes · TasteThis is a very quick post for a very quick and easy canapé dish that showcases the abundant crop of green salad leaves and delicate herbs flourishing at this time of year. Here in Dorset, we have wild rocket, basil, chives, mint, peashoots, wild garlic and sage in the Explore this Post
Coteaux d’Aix-en-Provence – Montagne St. Victoire: Full-day Wine tour from Marseille
Embark on a full-day wine tour from Marseille or its surrounding cities to the captivating Coteaux d'Aix-en-Provence, the westernmost vineyards of Provence.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Kids en ProvenceRelated Provence Articles
Recipe for Green Olive Tapenade from Provence
August 20, 2015
Olive trees have grown in Provence since at least the time of the Greeks, roughly 600 BC. Olive oil was a prized commodity during the Roman era. At 4,500 tons per year, France is not considered a large global producer. However, the quality is considered to be excellent. The Provence Gourmet shares his recipe for …
Fresh and Easy Zucchini Tuna Rolls Appetizer
May 28, 2018
This appetizer recipe is from Il Cucchiaio d'Argento. Thin zucchini strips are "stuffed" with easily found ingredients, canned tuna, capers, cheese. The result is pretty and tasty.…
Goat Blue Cheese and Pear Timbales a Light Starter Course
April 4, 2018
This recipe combines sharp, creamy blue goat cheese and ripe Anjou pears in a lovely savoury flan or timbales. The Anjou pear is also called the Genovian pear (in Italy), and perhaps that is a good example of the transferability of the language of cooking. A timbale in French cuisine is a sweet or savoury, custard-like recipe that is cooked in a cylindrical pan or bottomless dish (flan ring). In Italian, the same dish is called a Timballo.…
How to Make Provencal Olive Tapenades
October 1, 2015
Late fall is typically when the olive harvest takes place in Provence. The fruit is left on the trees as long as possible to maximize production of the golden nectar, but not long enough to risk a frost. Read more about “Extra Virgin Oil an Olive Legend” here. The Provence Gourmet shares his recipe for …
No Comment