Nice breeze! Three recipes from the South to make summer last

What could be better than a bit of the South on the plate to alleviate the spleen of the start of the school year? In The South is better (Flammarion, 256 pages, 25 euros), the Parisian restaurateurs Les Niçois offer to put themselves in the time of idleness, endless aperitifs and Niçarde cuisine. You don’t have to be a native of “la bella” to approach the 89 savory and sweet recipes in this book, which does not forget the classic pan-bagnat and socca, while distilling some good local addresses.

Nicoise salad

Ingredients :

  • 5 plump tomatoes
  • 1 bunch of pink radishes
  • 1 cucumber
  • 100 g of broad beans
  • 5 purple artichokes
  • 2 green peppers beef horn
  • 1 bunch of scallions
  • 1 bunch of basil
  • 3 hard-boiled eggs
  • 1 clove of garlic
  • 10 marinated or salted anchovy fillets
  • extra virgin olive oil
  • Jerez vinegar
  • Guérande sea salt
  • ground pepper
  • 10 picholine olives or 10 black olives

Roughly chop the tomatoes and place them in the bottom of the dish. Throw in a pinch of fleur de sel, mix. Finely slice the pink radishes, cucumber, green peppers (after having hollowed them out) and put everything in a bowl. Add the beans, the artichokes turned and cut into 5 or 6 pieces and the finely chopped garlic clove. Pour a nice pinch of salt, 7 or 8 turns of a pepper mill, olive oil and Jerez vinegar into the cul-de-poule. Mix everything delicately with a spoon, without crushing the ingredients.

Pour this inimitable mixture over the tomatoes, comfortably installed in the dish. Place the hard-boiled eggs cut into quarters or rounds on top, coarsely discard the small olives and gently arrange the anchovy fillets on top. Last touch of the artist: put ten basil leaves on the dish and… the work of art is ready to be tasted.

Breaded eggplants

Ingredients :

  • 4 eggplants
  • 1 bunch of parsley
  • 1 sprig of coriander
  • 2 cloves garlic
  • 2 eggs
  • 40 g zaatar
  • 1 l of neutral oil
  • 15 g of salt
  • 8 g of pepper

Cut the eggplants into slices a little less than 1 cm thick. Place them on a large colander (or on the rack of an oven). Sprinkle them with fine salt so that they return their water. Put a plate or a tray on top, put a weight of 1 kg minimum to press everything well.

In a bowl, finely chop the cilantro, parsley and garlic. Then pour in the two beaten eggs, a teaspoon of olive oil, a pinch of fine salt, a pinch of ground pepper and mix everything with a whisk, diluting with a little water.

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