« back to encyclopedia search results
A traditional Provençal dish of green vegetables, sautéed in olive oil, topped with breadcrumbs and grated Parmesan. It takes its name from the earthenware pot in which it"s cooked.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.