Les Alouettes sans Tête
This traditional Niçoise recipe, like all stews, is best reheated the next day or cooked in the morning for that evening. It is a perfect make-ahead casserole for cold weather and for anyone who likes stuffing and long-simmered meats.
Equipment
Ingredients
- 12 slices Beef Cutlets relatively thin and wide, roughly 60 g (2 oz) each
- 2 Onions
- 1 Garlic Clove
- Fresh Parsley chopped
- 1 1/2 oz Chopped Salt Pork lardons or bacon
- 3 1/2 oz Ham Heel this is the tail end of the ham, a bit like prosciutto, chopped
- 1 1/2 oz Bread Crumbs soaked in milk
- 2 eggs
- 1 bowl Tomatoes Peeled and Crushed or a large can of puréed plum tomatoes
- 1 handful Dried Cepes or other dried mushrooms
- 1 glass Red Wine
- 1 glass Marc a Pomace brandy
- 1 tbsp Dried Thyme
- 1-2 bay leaves
- 3 Cloves
- 1-2 cups Beef Bouillion or stock or stock
- 2 large spoonful Pissalat*
- Salt and Pepper to taste
- 1 tsp Ground Nutmeg
- Olive Oil
Instructions
- Start by finely chopping the onions. Fry the onions in a pan with the garlic, chopped parsley and pissalat in olive oil for about 3 minutes.
- Sprinkle with thyme, crumble the chopped parsley and the finely chopped ham and cook for 10 minutes.
- In the meantime, cook your eggs in very salty water. Then, peel them and reserve the yolks.
- Soften the breadcrumbs in milk, and then squeeze any excess liquid out so you are left with just the rehydrated bread,
- Mix the contents of the frying pan with the breadcrumbs and the crushed egg yolks. Season with salt, pepper and nutmeg.
- Spread two small spoonfuls of this stuffing on each beef slice, roll them up, fold over the edges and tie them up like a small roll so that the filling is tucked inside.
- In a heavy casserole pan, sauté chopped onion in olive oil over high heat and add the meat bundles to brown. Add salt and pepper, and pour a glass of branda liquor (eau de vie de marc) and a glass of red wine. Let the alcohol evaporate.
- Then add 3 cloves, the tomato purée and the dried mushrooms (rehydrated in hot water). Top up with stock to cover the paupiettes. Simmer for 1 1/2 hours, covered. Check during cooking to add a little more stock if necessary. You can also finish cooking in an ovenproof casserole dish to ensure even heat, preventing the meat from sticking.
- Serve with pasta, potatoes, or even polenta.
Notes
Pissalat (or pissala) is a condiment originating from the Nice. The name comes from peis salat in Niçard and means "salted fish". Pissalat is a popular Niçoise flavouring for savoury recipes. It is made with anchovy puree, flavoured with cloves, thyme, bay leaf and black pepper and mixed with olive oil.
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