Pistou
The sauce with the pistou , or quite simply pistou , is a sauce typically of Provence which is generally useful as accompaniment of dishes of paste S. the pistou also constitutes the ingredient essential of the Soupe with the pistou. Contrary to the Italian Pesto, the pistou generally prepares without pinions, and the cheese is optional.
It is an accompaniment of dishes made up of a basil and garlic aggregate crushed and added with salt and olive oil. The compound thus obtained is incorporated in “soup with the pistou” which is a fresh and dry vegetable soup various to which one adds pastes.
By diverting, the pistou is often confused with the basil.
See too
| Random links: | Reginald Innate Pocock | Steven Bernstein (type-setter) | List prizes winner of the Felix prices in 1980 | Fissilicreagris imperialis | March 13rd in sociology | Annandale,_New_Jersey |