So you want to dabble in Provencal Cooking? Well you’ll need to have these 5 ingredients in your pantry: Olive oil, garlic, onion, tomato & bell peppers. Any dish calling itself “a la provençale” will very likely have most of, if not all of these ingredients. Provencal cooking is a healthy cuisine. It is lighter, and vitamin rich so you can enjoy it with little to no guilt.
Some spices which you will find in Provencal cooking are of course herbs de Provence – which is a mix of rosemary, thyme, . . . ., saffron & star anise.
Provencal cooking originates from the southeast of France. It is part of the Mediterranean cuisine. We focus on both Provencal cooking as well as the Mediterranean cuisine of southern France.
We imagine that Provencal cooking is a quick cooking method but in reality there are many Provencal dishes that require time to simmer, time to reduce and time to gain in flavor. The fact that when they present Provencal cooking to us in a restaurant, that we think it was a snap to whip up, is a testament to the great skill of the Provencal cook.
The way we approach Provencal cooking at Cook’n With Class Uzès, is by using perfect seasonal products cooked simply to ensure that the flavor of the product is exactly what we are looking for. In the Summer you can expect more dishes including, ratatouille which is made of eggplant, zucchini, tomato, bell peppers, onion & garlic. In the Winter your Provencal cooking could include bouillabaisse using fennel, leeks, onion & carrot. Not to say that you can’t have a bouillabaisse in Summer since the ingredients are available almost year-round but each season typically has its dish.
A typical dish that you may find on the menu of a Provençal restaurant is Squid a la Provençal. Check out our recipe below and enjoy a delicious taste of the south of France.
Stuffed Squid A la Sètois
6 medium squid
250 gr. / 8.8 oz. ground pork
100 gr. / 3.5 oz. choriz0 fresh
20 gr. / 0.7 oz. garlic
fresh thyme and rosemary
5 gr. / 0.2 oz. piment espelette
57 gr. / 2 oz. Ricard or pernod
85 gr. / 3 oz. olive oil
5 pistils saffron
basil and parsley. bay leaf, cilantro
1 slice bread
28 gr. / 1 oz. milk
200 gr. / 7.1 oz. rice (best is red from Camargue)
2 l. fish stock or water
In a large bowl mix: pork, chorizo, basil, cilantro and parsley (chopped), piment, bread, milk, salt and pepper.
Cut off the head of the squid and keep for later frying. Clean the squid and the head careful.
Stuff the squid body (but not too much or it will explode when it will cook) with your stuffing, close it with a toothpick.
in a large saucepan, warm the olive oil, ad the the chopped tomato, chopped shallot and garlic, bay leaf, thym, rosemary, saffron. cook it well and ad the fish stock or water. salt pepper and then add the squid.
Cook for 90 mn with a lid on a reduce heat burner (slowly slowly). Dip the Squid head in milk, then in flour and deep fry it, 2 or 3 mn is enough
Cook your rice the way you like and serve with the stuffed squid and the fried head
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