Provençal vegetable stew.
how to eat it
Serve & eat
Warm or cold.
Ratings & notes
Loading…
वहीं सेSame place
More from France
Cognac
Grape brandy from the Cognac region, double distilled in copper pot stills and aged in French oak. Grades: VS (2+ years), VSOP (4+), XO (10+).
from France · Cognac
Armagnac
France's older brandy, usually distilled once in a column still, giving a more rustic, full-flavoured spirit than Cognac.
from France · Gascony
Calvados
Apple brandy from Normandy, distilled from cider and aged in oak.
from France · Normandy
Pastis
The aperitif of the French south, created after absinthe was banned.
from France · Marseille
Dry Vermouth
Pale, dry and herbal; the French style.
from France · Chambéry
Orange Liqueur (Triple Sec)
Clear orange liqueur. Cointreau is the best-known triple sec; Grand Marnier blends orange with Cognac; Curaçao comes from the Dutch Caribbean.
from France
यूरोपीय व्यंजनSame shelf
More European Dishes
Pizza Napoletana
Soft, blistered pizza baked 60–90 seconds at about 485°C. The Margherita's colours echo the Italian flag. Pizzaiuolo craft is UNESCO heritage.
from Italy · Naples
Pasta Carbonara
Roman pasta with no cream: the sauce is egg, cheese and pork fat.
from Italy · Rome
Cacio e Pepe
Three ingredients emulsified into a creamy sauce.
from Italy · Rome
Lasagne
Baked layers of pasta, ragù and béchamel.
from Italy · Emilia-Romagna
Tagliatelle al Ragù (Bolognese)
In Bologna ragù goes with tagliatelle, never spaghetti.
from Italy · Bologna
Risotto alla Milanese
Golden saffron risotto.
from Italy · Milan