The Limited Times

Now you can see non-English news...

Little stuffed animals, the real taste of Nice

2022-07-31T20:34:50.308Z


SUMMER ON THE PLATE 1/6 - Julia Sedefdjian, starred chef from the Côte d'Azur in Paris, shares her traditional recipe for summer vegetables stuffed with meat.


Summer on the plate -

Every day, a great chef shares his recipe and his tips for cooking a star dish on summer tables.

To discover

  • Recipes, tips, chef's secrets... Download the Le Figaro Cuisine app

There are those who swear by onions.

Others prefer eggplant, zucchini, tomatoes or peppers.

One thing is certain: the small stuffed vegetables, just like the Niçoise salad, the pissaladière, the socca, the chard pie or the pan-bagnat, are among the essentials of a Nissard cuisine proud of its colors to the point of be registered - sorry!

- to the intangible cultural heritage of France since 2019. And yet, the consumption of stuffed vegetables goes well beyond the Côte d'Azur:

"It's an old story!

It was already found among the Egyptians, Romans and Byzantines.

, explains André Giordan, former professor of epistemology at the University of Geneva and member of the technical committee orchestrated by the Nice tourist office to distribute the label of Nissarde cuisine at the tables of the region…

This article is for subscribers only.

You have 90% left to discover.

Cultivating your freedom is cultivating your curiosity.

Keep reading your article for €0.99 for the first month

I ENJOY IT

Already subscribed?

Login

Source: lefigaro

All news articles on 2022-07-31

You may like

Life/Entertain 2024-03-28T05:45:12.968Z

Trends 24h

News/Politics 2024-03-28T06:04:53.137Z

Latest

© Communities 2019 - Privacy

The information on this site is from external sources that are not under our control.
The inclusion of any links does not necessarily imply a recommendation or endorse the views expressed within them.