Farinata

Crisp pancake with rosemary and sea salt

Servings

10

Ready In:

25min

Good For:

Starter

Inroduction

About this Recipe

By Delicious Magazine 

Farinata is a sophisticated version of the Monaco classic Socca.

The recipe is simple and quick, and creates a cosy pancake that slips down well with a glass or two of champagne. This version adds rosemary and sea salt, but the recipe can also be made with herbs or cheese too.

Thank you to Delicious Magazine for the recipe.

Ingredients

  • 150g chickpea flour
  • 8 tbsp extra virgin olive oil
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 4 sprigs fresh rosemary

Step by Step Instructions

Step 1

Put the flour, 2 tbsp oil, baking powder and salt in a mixing bowl. Using a balloon whisk, stir through 300ml cold water to form a loose batter. Rest for 10 minutes, then skim the froth from the surface (or see Make Ahead).

Step 2

Heat the oven to 240°C/fan220°C/gas 9. Heat a 20cm heavy-based, ovenproof frying pan on the hob. Add 2 tbsp extra-virgin olive oil and, when it shimmers, pour in half the batter. It should sizzle like Yorkshire pudding batter. Once the edge is set, turn the heat down a bit. When the mixture begins to bubble, scatter over half the rosemary leaves, then continue to cook on the hob until the sides begin to turn golden.

Step 3

Transfer the pan to the oven and cook for 10 minutes or until the pancake is golden and crisp at the edge, with a soft centre. Flip it out of the pan, scatter with sea salt and drizzle with a little more oil. Repeat with the remaining batter.

Step 4

Cut the pancakes into slices and serve warm, or leave to cool to room temperature (but we think they’re much better warm).

Make Ahead

Make the batter up to 8 hours ahead, then cover and leave somewhere cool. Skim the froth from the surface before cooking.

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Red Onion, Gruyere and Rosemary Fougasse

Red Onion, Gruyere and Rosemary Fougasse

Red Onion, Gruyere and Rosemary Fougasse

Provencal style, leaf shaped sharing bread

Servings

4

Ready In:

2 hour

Good For:

Starter

Inroduction

About this Recipe

By Mary Cadogan, BBC Good Food 

Fougasse is a type of flat bread that has been made since Roman times with its own variations across the empire from Pogacsa in Hungary to Monaco’s sweet fougasse. This fougasse is the type that would normally be served in Provence and is perfect with soup or as an appetizer.

As breads go this was simple and quick to make, a bit of kneading to start with. Then leave it to prove, add the toppings and a bit more proving until a short blast in the oven. The recipe makes enough for two leaves, so we made one with the ingredients below and another plainer one of salt and rosemary for the kids. It went beautifully with some tomato soup, perhaps try it with some gazpacho.

Thanks to the BBC Good Food site for the recipe. Next week we will try the sweet version from Monaco.

Ingredients

  • red onion
  • 1 tbsp extra virgin olive oil
  • 100g guyere
  • few sprigs fresh rosemary
  • pinch sea salt
  • 7g sachet of yeast 
  • 500g strong white bread flour
  • 2 tsp salt
  • 1 tsp caster sugar
  • 2 tbsp extra virgin olive oil

Step by Step Instructions

Step 1

Tip the flour into a mixing bowl. For easy-blend dried yeast, stir this into the flour. For fresh yeast, crumble it and rub into the flour as you would with butter when making pastry. Add the salt and sugar.

Step 2

Boil the kettle and measure 100ml into a jug. Top up with cold water to the 300ml mark. Test the temperature with your finger – it should feel perfectly hand-hot. Add the oil.

Step 3

Make a well in the centre of the dry ingredients and pour in the liquid all at once. Mix quickly using your hands or a wooden fork to make a soft and slightly sticky dough. Wipe the dough around the bowl to pick up any loose flour.

Step 4

Sprinkle the work surface with flour and tip out the dough. Knead by stretching it away from you, then folding it in half towards you and pushing it away with the heel of your hand. Give it a quarter turn and repeat, developing a rhythm.

Step 5

When the dough is smooth, put it back into the mixing bowl, cover with a tea towel and leave to rest for 1 hr (no need to find a warm place). The dough is ready when it springs back when you press it with your finger.

Step 5

Thinly slice the onion and gently cook in the oil until softened, about 5 mins. Cut the Gruyère into small cubes. Chop half the rosemary.

Step 6

Thinly slice the onion and gently cook in the oil until softened, about 5 mins. Cut the Gruyère into small cubes. Chop half the rosemary.

Step 8

Using a sharp knife, cut the dough in half. Roll or press out one piece of dough to a rectangular shape about 20 x 25cm, then transfer to a baking sheet lined with non-stick paper. Make a large diagonal cut across the centre of the dough almost to the ends. Make three smaller diagonal cuts either side of the large cut to make a leaf shape.

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Mille-Feuille with Roast Strawberries and Mascarpone

Mille-Feuille with Roast Strawberries and Mascarpone

Mille-Feuille with Roast Strawberries and Mascarpone

A dessert fit for a Prince!

Servings

16

Ready In:

25min

Good For:

Snacks

Inroduction

About this Recipe

By Paul West, River Cottage Australia, SBS Website 

‘Fraise Mille-Feuille’ is known as a ‘Prince Albert’ and is said to one of his favourite desserts. This recipe looks and tastes like a dessert fit for one of the world’s richest monarchs. It also includes my favourite fruit so it was an easy choice.

The recipe is quite simple, just cook the puff pastry, make the mascarpone cream and the strawberry coulis, then assemble. I think my piping skills are improving.

I served the pudding with Champagne and transported myself to the glamour of the French Riveria.

Ingredients

  • 750g all butter puff pastry
  • 250g caster sugar
  • eggs
  • 1kg mascarpone
  • 2 vanilla bean
  • 500g strawberries, hulled and larger ones halved

Step by Step Instructions

Step 1

Preheat the oven to 200°C. Line 2 baking trays with baking paper.

Step 2

Cut each pastry sheet into 10 rectangles and arrange in a single layer on trays. Cover with another sheet of baking paper and place another tray over the top to weigh down the pastry while cooking. Bake, swapping trays halfway, for 35-40 minutes until golden. Remove from oven and transfer to a wire rack to cool completely. Keep oven on.

Step 3

Meanwhile, place 200g caster sugar and 1 cup (250ml) water in a saucepan over medium heat, stirring until the sugar dissolves. Bring to 120°C on a sugar thermometer.

Step 4

Whisk eggs in a stand mixer until thick and pale. With the motor running, gradually pour hot sugar syrup into egg mixture in a thin, steady stream. Continue whisking for 10 minutes or until mixture is completely cooled and glossy.

Step 5

(This step was missing from the recipe so I have made a guess….it seemed to work :-))
Remove the vanilla seeds from one of the vanilla pods and mix with the mascarpone. Once the egg mixture has cooled, beat in the mascarpone and vanilla a little bit at a time until it is all combined. Place it in the fridge to chill.

Step 6

Meanwhile, place strawberries on a baking paper-lined baking tray and sprinkle over remaining 50g sugar. Split remaining vanilla bean and scrape the seeds. Add the pod, scraped seeds and reserved vanilla pod to the strawberries, and toss to combine. Roast strawberries for 15 minutes or until softened and syrupy. Cool completely.

Step 7

When ready to serve, place mascarpone mixture in a piping bag fitted with a 1cm plain nozzle. Place half the pastry rectangles on serving dishes and pipe a layer of mascarpone over the top in small mounds. Add a few strawberries and syrup, then top with another sheet of pastry and repeat with mascarpone mixture and strawberries. Serve immediately.

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Salad Nicoise

Salad Nicoise

Salad Nicoise

Seared Tuna Salad Nicoise

Servings

2

Ready In:

25min

Good For:

Mains

Inroduction

About this Recipe

Salad Nicoise seemed to fit perfectly for the Monaco Grand Prix. Last year we stayed in Nice and travelled to Monaco to watch the grand prix. This delicious and refreshing salad brings back those memories.

Salad Nicoise is one of those recipes that is not set in stone. Some recipes have tuna, some have anchovies and some have both. I’ve seen broad beans instead of green beans and even potatoes added. What is clear is that there is always soft boiled eggs, olives, oily fish, and lettuce leaves. Make up your own with your favourite ingredients, anything goes! Here’s my version.

In Monaco they also serve their salad nicoise in a bun called a Pan Bagnat. Handy for taking to the track to watch the cars go screaming by.  Maybe one for next year?

N.B. A top tip if you are going to the Grand Prix, the track opens up at night and there are awesome parties until the early hours ?

Ingredients

  • 4 hard-boiled eggs, halved
  • 2 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic, crushed
  • 25g fresh basil, leaves picked, stalks finely chopped
  • 2 small little gem lettuce
  • 150g oil-cured black olives, rinsed and pitted
  • 300g tomato, halved or quartered
  • 100g green beans, cooked
  • 2 tuna steaks

Step by Step Instructions

Step 1

Cook the eggs in a pan of boiling water for 8 minutes. Drain, cool, shell and halve.

Step 2

Blanche the beans in boiling water. Sear the tuna steaks, about 4 – 8 minutes depending the size

Step 3

Meanwhile in a large bowl, whisk the oil, vinegar, mustard and garlic with the finely chopped basil stalks to make the dressing.

Step 4

Place the tomatoes, basil, lettuce leaves and olives into the bowl and gently toss with the dressing. Divide between two plates. Top with the halved eggs, beans and seared tuna.

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French Monaco

French Monaco

French Monaco

A sweet cocktail of beer, lemonade and grenadine

Servings

1

Ready In:

5min

Good For:

Drinks

Inroduction

About this Recipe

The ‘French Monaco’ was an experiment.

When you think of Monaco you think of the finest Champagne being sipped by the chic and glamorous residents. However I felt that was a little too easy so I found something that was a bit different and classically ‘Monaco’ – if you live in France!

The French Monaco had the right name but it really did not fit the bill. It was not elegant, stylish or in fact that nice. Let’s say it is an acquired taste. The combination of beer, grenadine and lemonade reminded me of an ice cream soda rather than an alcoholic drink. It was very sweet.

To be honest it is probably not a drink I would try again. In the words of my 2 year old ‘nevermind’.

We’ll probably go with Champagne next year.

Ingredients

  • 6oz lager
  • 2oz sparkling lemonade
  • 1 1/2oz grenadine

Step by Step Instructions

Step 1

Put the lemonade and grenadine in a beer glass and stir gently with a long handled spoon.

Step 2

Add the beer and serve.

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Cognac ‘n’ Herb Tapenade

Cognac ‘n’ Herb Tapenade

Cognac ‘n’ Herb Tapenade

A rustic tapenade enjoyed throughout southern France (and Monaco of course!)

Servings

8

Ready In:

10min

Good For:

Starter

Inroduction

About this Recipe

By Sasha Martin, Global Table Adventure

Cognac ‘n’ Herb Tapenade is a new delight in our home. Hailing from the hills of Provence, the rustic nature of this dish is not what you would imagine being served in the glamorous Principality but it’s taste is delectable and it is enjoyed throughout the region.

We shared this dish with friends who popped back from a morning in the park for lunch. It was made in a matter of minutes and no one mentioned ‘ANCHOVIES’. The only problem was the toddlers hogged the dish and we hardly got a look in.

A big thank you to Global Table Adventure for the recipe. We put ours through the food processor but they suggest that you slice it roughly.

Ingredients

  • 1/4 cup drained capers, patted dry
  • 2-4 anchovy fillets
  • 1/3 spring rosemary
  • 2 cups oil-cured black olives
  • 2-3 sprigs fresh thyme
  • 1 tbsp cognac
  • to taste pepper
  • 1  baguette

Step by Step Instructions

Step 1

Put all of the ingredients except the baguette into a food processor and pulse until you are happy with the consistency.

Step 2

Slice the baguette thinly and grill until you have made crostinis.

Step 3

Serve and enjoy.

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Barbagiuan

Barbagiuan

Barbagiuan

Little bite sized parcels filled with ricotta and swiss chard

Servings

4

Ready In:

1 hour 30min

Good For:

Starter

Inroduction

About this Recipe

By Roasted 

Looking for Monaco’s national dish was quite tricky. Time and time again Barbagiuan popped up along with Socca (chickpea pancakes) and Stocafi (dried cod in tomato sauce). Whilst searching through Google and Pinterest the general consensus was that ‘Barbagiuan’ was the tastiest on the list.

I found the recipe on Roasted a few years ago and we have used it every year since. One top tip – watch out the centres stay hot for a long time!

Ingredients

Pastry

  • 210g plain flour
  • 1/2 tsp salt
  • 60ml olive oil
  • egg, beaten
  • 3 tbsp water

Filling

  • 1 1/2 tsp olive oil
  • 2 tbsp onion, finely chopped

 

  • 2 tbsp leek (white part), finely chopped
  • 2 leaves Swiss chard, finely chopped
  • 50g spinach, finely chopped
  • 1/2 tsp oregano
  • 2 1/2 tbsp ricotta cheese
  • 1 tbsp parmesan, freshly grated
  • 1  egg white, beaten
  • For deep frying vegetable oil

Step by Step Instructions

Step 1

First prepare the pastry. Sift the flour and salt into a bowl. Add 60ml olive oil and 2 tbsp. of egg and blend with a fork. (Reserve the rest of the egg for the filling.)

Step 2

Add just enough water to bring the pastry together into a firm dough.

Step 3

Turn this out on to a lightly floured work surface and knead until smooth and elastic (about 5 minutes).

Step 4

Wrap in cling film and chill in the fridge for 30 minutes.

Step 5

Whilst the pastry is chilling, heat 1 1/2 tsp of olive oil in a skillet over a medium heat and sweat the onion and leek until they are golden (roughly 5 minutes).

Step 6

Add the chard, spinach and oregano and fry until the chard is very tender (about 10 minutes).

Step 5

Whilst the pastry is chilling, heat 1 1/2 tsp of olive oil in a skillet over a medium heat and sweat the onion and leek until they are golden (roughly 5 minutes).

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