RECIPES WITH THE FINEST WINES OF PROVENCE

For Jean-Jacques Bréban, CEO of "Vins Bréban", fine wines are first and foremost a convivial spirit. Rosé wines, white and red will be your companions at pleasant times with family and friends around the table, for your appetizers, picnics and meals. Offering a wide range of styles and flavors, the wines of Provence accompany well most dishes of various cuisines. We invite you to join us in enjoying the French Provence Wines, and choose your favorite recipes presented in our blog.

CALAMARS AUX LEGUMES 2017SQUID WITH MIXED VEGETABLES

Alliance food – wine:

The  DOMAINE LES GRÈS  rosé wine appellation Côtes de Provence makes the perfect complement to squid with mixed vegetables.

Preparation: 10 minutes; Cooking - 10 minutes.

Preparation of portion for 2 persons: 300 g squid * 4 cocktail tomatoes * 1 small round zucchini * 1 onion * 3 cloves garlic * 1 tablespoon tomato concentrate * 2 tablespoons olive oil * 2 zucchini flowers * 2 spoons of balsamic sauce * salt * freshly ground pepper.

Peel and chop one onion and garlic cloves. Wash and slice zuccini and tomatoes. Heat 1 tablespoon of olive oil in a frying pan. Lightly braise the onion. Mix zuccini,and tomato slices with onions and tomato concentrate and cook on low heat for about 3 minutes. Add diced garlic to taste.

Clean the squid by separating the tentacles from the pocket. Wash and sponge. Cut squid tentacles into thin slices.

In a separate frying pan cook the squid on high heat in an olive oil for about 2 minutes. Then remove squid in the skillet from the fire to keep the squid tender. Serve the squid over the bed of mixed vegetables. Add a teaspoon of balsamic sauce and fresh zucchini flowers.

MACAROONS WITH RASPBERRIES

MACARON AUX FRAIMBOISES 2017Alliance food – wine:

The rosé wine  Les Cannisses  appellation Bandol nicely accompanies raspberry macaroons.

Preparation - 15 minutes. Cooking - 20 minutes.

For about 50 pieces of macaroons: 5 whites of egg * 500 g granulated sugar * juice and zest of 1/2 fresh lemon * 600 g ground almonds *

For a jam: 500 g of raspberries and 400 g of sugar.

Beat the egg whites in firm homogeny mixture, incorporate the sugar, then the lemon juice and the zest, the ground almonds.

Cover the baking sheet with baking paper. Using soup spoon, give the macaroons a round form. Cook the macaroons 20 minutes in a preheated oven at 160° C. Leave the oven door slightly open for steam to escape.

To decorate the macaroons, create a jam with 500 g of raspberries with 500 g of sugar then cook the mixture. Let cool. Cut the macaroons in half, place the jam and raspberries between the two parts. As a variant - substitute raspberry jam for rose hip concentrate (briar).

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