A Book of Mediterranean Food

pastry, and pour into it a thick béchamel sauce (p. 182) into which you have incorporated 2 tablespoons of concentrated tomato p ...

sweet red pimentos, a small wine glass white wine, lemon juice, salt, pepper, a little flour, olive oil. Prepare the pimentos by ...

wine (keep out of the way of the sizzling oil), let it bubble, add the pimentos, and cook gently another 5 minutes. ROGNONS BRAI ...

and half port. Cover the pan and stew very slowly for about 1½ hours. Add some mushrooms already sautéd in butter, thicken the s ...

to unify the stuffing, roll the slices, put a small piece of bacon on each and tie up or pierce with a skewer. These should be r ...

the early morning and can be bought, piping hot, by the slice, off big iron trays. Get from the baker a piece of uncooked bread, ...

an excellent dish can be made by spreading the onion purée into a tin lined with the same pastry as for the tarte à l’oignon (p. ...

them, the best known being the Neapolitan pizza which consists of tomatoes, anchovies, and mozzarella cheese (a white buffalo- m ...

board; make a well in the centre, put in the yeast and a teaspoonful of salt. Fold the flour over the yeast, and blend all toget ...

the dough into a large disc or square (about ¼ inch thick) and garnish it with the onions, black olives, and anchovies, prepared ...

and highly flavoured with garlic and basil, and then baked in the oven. Here is Reboul’s recipe for anchoïade. ‘Soak some fillet ...

‘Cut some more slices of bread in squares. Each person soaks his slice alternately in the prepared oil and anchovy mixture in th ...

anchovies on pieces of toast and heat them in the oven. ANCHOÏADE CROZE* Rolls cut in two and filled with a purée made of brined ...

4 dessertspoons of oil and a chopped onion. After a minute or two add the spinach and stir over a slow fire for 5 minutes, then ...

Into each guest’s plate put a slice of bread and with a ladle carefully take out an egg (they should be poached) and a portion o ...

pastry, rolled out very thinly. In Greece, Turkey, and Egypt it can be bought ready-made and looks like sheets of paper. In Lond ...

dripping. SPANAKOPITTÁ This is a Greek (and also Turkish) dish made with the same fila pastry as the burek. 3 oz fila pastry lea ...

each leaf with melted butter before covering it with the next leaf. Over the 6 layers of pastry spread the prepared spinach, the ...

a filling chicken in a béchamel sauce (kotópittá) or cheese (tirópittá). GRENOUILLES PROVENÇALE 2 lb frogs’ legs (medium size), ...

lemon juice, parsley, chives, and pepper. Keep them warm over a low flame. Now brown the remaining butter until it is the colour ...