marthe dupeyron

Friday, March 17, 2006

This winter, there was lots of snow and it was very cold. I chose the pistou because this is the only traditional recipe of Lozère that I know.

Cuisson: 2h30
Préparation: 45 minutes
Ingredients: For 4 people:
- 4l water
- 250 grams of fresh haricot beans
- 200 grams of kidney beans
-200 G of flat French beans
- 4 average potatoes
- 3 zucchinis
- 3 tomatoes
- 100 grams of spaghetti cut in small pieces or coquillettes
- Salt, pepper
For the pistou:
- 5 cloves of garlic
- 5 tablespoons of chopped basil
- 2 tomatoes
- 10 cl olive oil
- black pepper
- 50g of edam grated

Recipe. Prepare the French beans, shell haricot and red beans. wash all beans. peel and wash potatoes as well as the zucchinis. plunge the tomatoes in boiling water for approximately 30 seconds. Take off the skin, remove the seeds and crush them coarsely. To add all beans, potatoes and zucchinis whole, tomatoes and the pasta to the 4l of boiling water. Simmer for 1 hour approximately, stirring up from time to time.

Pistou: peel the cloves of garlic. peel, remove the seeds and chop tomatoes finely. put garlic, the basil and salt in a mortar and to carefully crush together. add the tomatoes, and the olive oil, pepper and grated cheese. The sauce obtained must be thick. Place this preparation in a large soup tureen and reserve. When the potatoes and the zucchinis are cooked, crush them with a fork. Place them in the pot with the other ingredients, mix and rectify the seasoning as necessary. BEFORE eating: pour soup in the soup tureen containing the pistou . stir and eat immediately.


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