Recipe no. 347 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 169.
Ingredients
- olive oil
Preparation
- Adapt the stuffingReplace the salt pork with 2 to 3 tablespoons of olive oil and proceed as for recipe 346
Reboul's text
Replace the salt pork with 2 or 3 tablespoons of olive oil and proceed, for the rest, exactly as indicated above.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| ventresco | salt pork |
| òli | olive oil |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 347, page 169. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.