Coastline: the food of Mediterranean Italy, France & Spain

Description

The perfect pesto. The best bouillabaisse. The purest paella.;Cover; Title; About the authors; David's introduction; Origins & Essentials; Sauces & Dips; Pesto alla Genovese; Trofie al pesto; Basil Madness on the Med; Pistou; Salsa verde; Caviare d'aubergines (Eggplant caviar); Beurre Montpellier; Romesco; Rouille One; Rouille Two; Sofregit; Provençal (Tomato and red pepper sauce); Aïoli / Allioli / Agliata; Crema di noci (Walnut sauce); Beurre d'anchois (Anchovy butter); Acciugata con pinzimonio (Cold anchovy sauce with raw vegetables); Anchoiade / Bagna cauda (Hot anchovy sauce for dipping vegetables); Picada; Xató; Saussoun; Tapenade. Cover Title About the authors David's introduction Origins & Essentials Sauces & Dips Pesto alla Genovese Trofie al pesto Basil Madness on the Med Pistou Salsa verde Caviare d'aubergines (Eggplant caviar) Beurre Montpellier Romesco Rouille One Rouille Two Sofregit Provençal (Tomato and red pepper sauce) Aïoli / Allioli / Agliata Crema di noci (Walnut sauce) Beurre d'anchois (Anchovy butter) Acciugata con pinzimonio (Cold anchovy sauce with raw vegetables) Anchoiade / Bagna cauda (Hot anchovy sauce for dipping vegetables) Picada Xató Saussoun Tapenade. Snacks & StartersPa amb tomaquet (Tomato bread) Petits farcis (Stuffed vegetables) Ratatouille / Samfaina (Spicy vegetable stew) Patates braves (Fried potatoes with allioli and romesco) Truita de patates (Potato tortilla) A cavalcade of crostini Frittata ai peperoni (Omelette with peppers) A parade of pintxos Xampinyons i gambes (Mushroom and prawn bites) Llagostins embolicats en les ametlles (Prawns in almond batter) Gambes al pil-pil (Garlic prawns) Broqueta de llagostins (Prawn skewers with paprika) Finocchi gratinati (Baked fennel) Carciofi fritti (Fried artichokes). Artichauts aux petits pois (Artichokes with peas)Artichauts à la barigoule (Artichokes stuffed with herbs and garlic) Carxofes amb pernil (Artichokes with ham and pine nuts) Carpaccio alla capponada (Salmon carpaccio with anchovy salad) Cuculli Genovesi (Potato and pine nut fritters) Salads Salade Niçoise Cappon magro (Riviera seafood spectacular) Marvels in marble Insalata Catalana di gamberi (Prawn and celery salad) Salpicon de marisco (Seafood salad) Three salt cod winter salads Remojon (Salad of salt cod, oranges and black olives) Esqueixada (Salad of salt cod and tomatoes). Xatonada (Curly endive and salt cod salad)Escalivada (Roasted vegetables) Pasta & Rice Fideua negra (Black noodles with seafood) Paella de marisc (Seafood paella) Pasta arrosto con le arselle (Roasted spaghetti with baby clams) Paella Valenciana (Chicken, rabbit and snail paella) Macaronade (Rigatoni with seafood sauce, mussels and stuffed calamari) Daube de boeuf avec raviolis à la Niçoise / Ravioli di carne al tocco di carne (Beef stew with ravioli) Barbajuan / Gattafin (Fried ravioli with silverbeet or pumpkin stuffing) Bread & Pizza. Focaccia / Fougasse (Focaccia with onion and rosemary)Pissaladiera (Onion and anchovy pie) Focaccia con il formaggio (Cheese focaccia) Coca (Catalan pizza) Pizza all'Andrea (Tomato, garlic and anchovy pizza) Nice work and how to get it Socca / Farinata (Chickpea pancake) Panisse (Chickpea polenta) Soups & Stews Bouillabaisse (Fish soup with fish stew) The rules of la bouille Bourride (White fish soup with orange aïoli) Romescada / Sarsuela / Suquet de peix (Three Catalan fish soups) Escudella i carn d'olla (Chicken and pig's trotter stew, with pasta and meatballs).