southern smell and appearance.
Serve with it boiled haricot or
flageolet beans, or pasta, or the
aïgroissade toulonnaise (p. 131), and
a red Rhône wine.
PEBRONATA DE BŒUF (a Corsican
ragoût)
About 2 lb of a cheap cut of beef
(top rump, or thick flank, or shin)
is cut into dice and browned in
olive oil. Add white wine, all kinds
of herbs and seasonings, and
simmer very slowly.
When it is nearly cooked add the
following pebronata sauce: a thick
tomato purée to which you have