Languedoc

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recette du Vol au Vent Héraultais

The vol-au-vent (or “croustade”) is a dish made frombaked puff pastry garnished with a savoury preparation. In the Hérault area (Languedoc), we garnish it with the traditional “ragoût d’escoubilles” (leftovers casserole) – clic. My grandmother enjoyed serving it as a starter for Christmas. Serves 6 to 8 “Ragoût d’escoubilles” (leftovers casserole) (can be made a
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Macaronade Sétoise Poisson & Fruits de mer

The “macaronade” is a traditional dish from Sète made from macaroni and meat. A local restaurant, la guinguette chez Fady, created a seafood version which is by far my favourite mediterranean dish. It gathers all the main food specialties from Sète: stuffed squid and mussels and cuttlefish in rouille sauce (aïoli & saffron based sauce).
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recette des encornets farcis à la sétoise - Stuffed squid from Sète recipe

Today let me introduce you to a recipe that means a lot to me, as it was my mum’s specialty: Stuffed suid from Sète. The recipe was already in my seafood macaronade, but it deserved a dedicated post. What should you drink with it? A local Picpoul de Pinet, of course! Serves 3/4 – Preparation
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pizza brandade morue salt cod mash chorizo

I love “brandade”, a sort of salt cod mash from the South of France. I always have some in my cupboard that I use for everything: to stuff some sweet peppers, to top some tartlets, to stuff some raviolis, as a dip for apéritif, and also for my pizzas! In this recipe I have added
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recette du tiramisu aux figues roties et noilly prat rouge

A slightly different version from the classic Iitalian Tiramisu, with some Languedoc influences, to use the last figs of the season. For those of you who have never heard of Noilly Prat, it is a vermouth made in the small & beautiful town of Marseillan in the Languedoc. It is mostly used in cocktails but
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