Wednesday, Europe 1 takes you on the roads of the Alpes-Maritimes to discover the heritage treasures of this department. Our correspondent Frédéric Michel will take you through the Customs Trail between Villefranche-sur-Mer and Beaulieu-sur-Mer, while Muriel Oriol, director of the SOS Grand Bleu association, will offer you the opportunity to observe cetaceans in Saint-Jean- Cap-Ferrat.
Guests:
- Frédéric Michel , correspondent for Europe 1 in the Southeast
- Muriel Oriol , director of the SOS Grand Bleu association
- Jean-Charles Orso , market gardener on Cannes-La Bocca
- Sara Issautier , from Lou Balico restaurant
The recipes
- Peach salad as a starter
Interfel recipe to find on the site
- Sara Issautier's peach salad
Ingredients:
2 yellow peaches
2 white peaches
Water
Sugar
Verbena from the garden
Make a sugar syrup with water and sugar (half / half), and let the verbena infuse. Bring to a boil after 15-20 minutes. And switch to Chinese.
Cut the peaches into slices, add the syrup and let cool.
Just before serving add a few verbena leaves.
- Sara Issautier's stuffed peaches
Ingredients for 4 persons) :
6 very fleshy country peaches, very ripe and with lots of flavor
Dry cookies: Amaretti morbidi, (failing that, tea cookies)
About fifteen sweet almonds or nuts
Preheat your oven to 150 ° C. Cut the peaches in half horizontally and scoop them out of their pit. Arrange the quarters in a buttered pie pan and replace the kernel with an almond or walnut kernel. Sprinkle them with coarsely crumbled Amaretti morbidi (or cookies), without hesitating to drop a few pieces at the bottom of the dish. Place a knob of butter on each stuffed peach, pour three spoonfuls of water into the bottom of the dish, and bake over low heat for 40 minutes: the peaches should be tender and their skin withered. You can, 5 minutes before serving, add a knob of butter: they will only be better.
Variation: pour a teaspoon of Amaretto on each peach when you put it in the oven