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A simple salade niçoise in the 19th-century style, made of tomatoes, anchovies and olive oil. The version known in Nice in the late 19th century was a basic combination of tomatoes, anchovies and olive oil, described as "simple food for poor people". [3]
Niçard (Classical orthography), nissart/Niçart (Mistralian orthography, IPA:), niçois (/ n iː ˈ s w ɑː / nee-SWAH, French: ⓘ), or nizzardo (Italian: [nitˈtsardo]) is the dialect that was historically spoken in the city of Nice, in France, and in a few surrounding communes.
It is best known under the name Niçoise, which signifies its curing method. It is commonly used as an important ingredient in the salade niçoise . It can also be used for the production of oil .
Get the Niçoise Salad recipe. PHOTO: ANDREW BUI; FOOD STYLING: MAKINZE GORE. You Might Also Like. Insanely Easy Weeknight Dinners To Try This Week. 29 Insanely Delicious Vodka Cocktails.
The pan bagnat (pronounced [pɑ̃ baˈɲa]) (pan bagna, and alternatively in French as pain bagnat) [2] [3] [a] is a sandwich that is a specialty of Nice, France. [5] The sandwich is composed of pain de campagne, a whole wheat bread, enclosing a salade niçoise, [6] a salad composed mainly of raw vegetables, hard boiled eggs, anchovies and/or tuna, and olive oil, salt, and pepper.
Ratatouille (/ ˌ r æ t ə ˈ t uː i / RAT-ə-TOO-ee, French: ⓘ; Occitan: ratatolha [ʀataˈtuʎɔ] ⓘ) is a French Provençal dish of stewed vegetables that originated in Nice and is sometimes referred to as ratatouille niçoise (French:). [1]