Tunisian Sauce

Ingredients:1 little boilled potatoe,extra virgin oil,1 tea spoon of lemon juice,1 tea spoon of mustard,1 egg (without white),salt, pepper.

Preparation:Mixer gently potatoe, egg, mustard, salt, pepper and crushed garlic. Very progressively add olive oil without stopping stirring up. Keep into the fridge. This recipe is the best known of provençal tradition. It’s serving with steamed white fish or fry fish, boilled eggs, anchovies, culin or steamed vegetables (carrots, potatoes, cauliflower, zucchinis, celery, green beans, …)

Tunisian garlic bread

Ingredients:8 slices of bread,8 Tbspoons extra virgin oil,4 cloves fresh garlic,8 leaves of fresh basil,100 g (3,5 oz)sun dried tomatoes paste 100 g (3,5 oz) fresh crushed parmesan,1 lettuce.

Preparation:Toast the bread with crushed garlic first and tomatoes paste. Add basil and parmesan.Season with plenty of extravirgin olive oil, salt to taste. Place under grill for 10 minutes.Serve hot with a fresh seasoning lettuce.

Tunisian vegeterian summer calagnes

ingredients:600g (21 oz) of zucchinis,600g (21 oz) of mixed tomatoes,300g (11 oz) of lasagnes complete,200 g (7 oz) cream cheese,100g (7 oz) grated Gruyere,4 tbspoons artichokes paste,2 onions,2 cloves of crushed garlic ,1 tbspoon of chopped basil,1 tbspoon of chopped origan,2 tbspoons of chopped parsley ,8 tbspoons extra virgin oil,4 tbspoons of milk of soya,salt, pepper.

Preparation:in a pan, pour zucchinis and onions cut in thin slices. Cook 10 minutes gently.In a pan, to pour tomato purée, add parsley, the origan, garlic and basil. Cook 10 minutes gently.Mix the soft white cheese with the milk of soya. In a dish with gratin, pour a little tomato sauce and put a layer of lasagnes, cover with one the third of the tomato sauce, half of soft white cheese, half zucchinis and a third of grated Gruyere. Cover with lasagnes and to repeat the operation.Finish with a layer of lasagnes, the tomato sauce and grated Gruyere. Cook with hot furnace.

Tunisian Fusilli

Ingrdients:500 g (11 oz) Fusilli,200 g (7 oz )sun dried tomatoes,100 g (3,5 oz) fresh crushed parmesan,50 g (2 oz) capers,100 g (3,5 oz)green olives,1 small bunch fresh basil,2 crushed clove garlic,4 anchovies,10 tbspoons extra virgin oil.

Preparation:In a pan, pour olive oil and sun dried tomatoes cut in thin slices, basil and garlic. Cook on low heat for 10 minutes, add the pitted olives, the capers, chopped anchovies, abundant freshly ground pepper. Cook for 5 minutes. Add the parmesan and mix gently. Boil the fusilli al dente and add to the sauce, toss and serve immediately.

Tunisian Paella

INGREDIENTS:8 tbspoons of Tunisian extra virgin oil,1/2 cup of rice,20 shrimps,20 mussels,20 clams,2 boneless chicken breasts (strips or chunks),1/4 cup of peas,1/2 small can of red pepper,100 g (3,5 oz) artichokes hearts,1 cube of fish bouillon,saffron, pepper, salt,5 tablespoons of tomato sauce,3 cloves of garlic,1 medium onion,extra large frying pan.

PREPARATION:Boil 1/2 cup of water with a cube of fish bouillon, and keep it hot over low heat.Clean the mussels and the clams, and make it open in a separate pot with salt and pepper,and reserve them for later. Heat the oil before adding the ingredients. Peel and chop the garlic,chop the onion in small pieces and add to the garlic. When the onion is are golden brown,add the tomato sauce and simmer all together. Add the chopped squids, chicken cut in small pieces,artichokes hearts. Simmer for about 10 minutes. Add the rice, spices, simmer while stirring for 5 minutes,and then pour in fish bouillon to fill the pan. Boil about 10 minutes, add the sweet peas, the red peppers,the mussels, the shrimps and the clams. Keep cooking until the rice is cooked, and stir from time to time to prevent rice sticking to the bottom of the pan. Keep adding water as necessary.When the water evaporates completely, and the rice is done, turn the fire off, cover the pan and let it rest for 5 minutes before serving. Serve with lemon quarters.

Tunisian Lamb Grill

Ingredients:4 medaillons of lamb,2 garlic cloves,green olives,1 onion,2 tomatoes,2 sweet peppers,herbs for barbecue,Fresh mint,Yoghourt sauce (yoghourt + mint + lemon + garlic + pepper + salt),6 Tbspoons Tunisian extra virgin oil,hot pepper, salt.

Preparation:Peel and crush the garlic cloves. In a bowl mix the garlic with herbs, spices and oil. Cut the lamb in cubes and let marinated in the oil for 4 hours. Grill lamb, peppers, onion and tomatoes. Serve with fresh lettuce, fresh mint, olives and yoghourt sauce.

TUNISIAN WINTER GRATIN

INGREDIENTS:8 potatoes cut in thin slices,5 Tbspoons sour cream,200 g (7 oz)artichokes paste,4spoons extra virgin oil,200 g (7 oz) grated emmenthal,salt,pepper.

PREPARATION:In a dish with gratin, pour 2 olive oil tbspoons and put a layer of potatoes, cover with third of artichokes paste, cream and emmenthal. Repeat the operation. Cook with medium oven for 40 minutes.