by HMorrison
Recipe for 4: clove, thyme, laurel, olive oil, whole peppercorns, 2 kg "blanchaille" or 1000 anchovy, 500 g salt
Recipe for 4: clove, thyme, pepper grains, laurel, olive oil, 2 kg blanchaille or 1000 anchovy, 500 g salt
Recipe for 6: 4 “confit” duck legs (preserve), 1 leek, 1 stick of celery, 1 onion, 1 carrot, 2 garlic cloves, ½ teaspoons thyme, laurel, 1½ teaspoons s...
Recipe for 4: 12 anchovy,washed, in strips, 1 sprig basil, 3 cloves garlic, thyme, laurel, salt, pepper, 1 teaspoon mustard, 100 g black olives, pitted, 100 g capers, 100 g tun...
Recipe for 4: 10 anchovies, washed, in strips, 1 sprig basil, 1 clove garlic, salt & pepper, thyme and laurel, 1 teaspoon mustard, 300 g black olives pitted, 200 g capers, 100 ...
Recipe for 2: 3 tablespoons butter, 2 teaspoons cognac, 1 small shallot, 6 small onions, 1 ouquet garni consisting of parsley, thyme, and bay laurel, coarse salt and freshly gr...
Recipe for 8: 1 conger eel, in 4 slices, 10 small crabs, 4 onions, sliced, 2 garlic cloves, mashed, 2 tablespoons tomato concentrate, olive oil, 2 sprigs dill, 1 leaf laurel, 1...
Recipe for 4: 2 porks cheeks, 1 carrot, 6 black peppercorns, 1 laurel leaf, rosemary, marjoram, thyme, salt and pepper, 2 leeks, white pepper, 200 g carnaroli rice, 100 g parmi...
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