Pistou

Pistou minangka bumbu khas saka wilayah Provence ing Prancis sing asring digandhengake karo sup Provençal supe au pistou, sing meh padha karo minestrone lan bisa uga kalebu kacang putih, kacang ijo, tomat, labu musim panas, kentang, lan pasta. Pistou dilebokake ing sup sadurunge disedhiyakake. ^[1]

Keju Gruyère digunakake ing Nice. ^[2] Sawetara wilayah ngganti keju Parmesan . Ing Liguria, pecorino, digunakake keju susu domba sing keras saka Sardinia utawa Corsica . K keju apa wae sing digunakake, keju "stringy" ora disenengi, saengga nalika cair cair panas (kayata, ing sup pistou), ora bakal lebur dadi untaian dawa.

Referensi

↑ Root, Waverley (1992) [Originally published 1958]. The Food of France. New York: Vintage Books. kc. 369–370. ISBN 0-679-73897-5. The soup in which the pistou is placed, giving it its flavor and its name, is a form of minestrone. One Nice recipe gives the vegetables that go into it as white beans, tomatoes, and summer squash. Another names string beans, potatoes, tomatoes, and vermicelli [Into the soup] you put the pistou ... at the very last moment.
↑ Root, Waverley (1992) [Originally published 1958]. The Food of France. New York: Vintage Books. kc. 369. ISBN 0-679-73897-5. It seems undoubtedly to have come from across the border from Italy, deriving from a Genoese sauce called pesto ... [made] by using a pestle and mortar to mash together leaves of sweet basil, Sardinian sheep's milk cheese, butter, garlic, and olive oil ... The Nice formula ... uses cheese of the Gruyère type.

[1] Root, Waverley (1992) [Originally published 1958]. The Food of France. New York: Vintage Books. kc. 369–370. ISBN 0-679-73897-5. The soup in which the pistou is placed, giving it its flavor and its name, is a form of minestrone. One Nice recipe gives the vegetables that go into it as white beans, tomatoes, and summer squash. Another names string beans, potatoes, tomatoes, and vermicelli [Into the soup] you put the pistou ... at the very last moment.

[root3692-2] Root, Waverley (1992) [Originally published 1958]. The Food of France. New York: Vintage Books. kc. 369. ISBN 0-679-73897-5. It seems undoubtedly to have come from across the border from Italy, deriving from a Genoese sauce called pesto ... [made] by using a pestle and mortar to mash together leaves of sweet basil, Sardinian sheep's milk cheese, butter, garlic, and olive oil ... The Nice formula ... uses cheese of the Gruyère type.

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