Loup Farci à la Niçoise: “Stuffing”

Name: Loup Farci à la Niçoise: “Stuffing”
Cuisine: France
Ingredients: ½ cup finely chopped lean salt pork; 3 onions, minced; 2 tablespoons oil (half olive oil, half peanut oil); 2 tablespoons oil (half olive oil, half peanut oil); 2 tablespoons oil (half olive oil, half peanut oil); ½ cup minced Italian parsley; salt; ½ cup small black olives or pitted oil-cured olives; ½ cup small black olives or pitted oil-cured olives; 1½ pounds tomatoes (fresh or canned), chopped; 1 cup dry white wine; 1 pound mushrooms, finely chopped; 3 garlic cloves, minced; freshly ground white pepper

Preparation info

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

Ingredients

2 tablespoons oil (half olive oil, half peanut oil)

Europe
France
Dinner
Gluten-free

Method

Heat the oil in a large frying pan. Add the pork, onions, mushrooms, and garlic and sauté for 5 minutes. Add the tomatoes and wine and simmer, uncovered, for 30 minutes to reduce the liquid. This should be a fine mixture. Add the olives, parsley, and salt and pepper. Cover and keep warm.

Using two spatulas, gently place the whole fish on a warm platter. Remove the lettuce and bay