Provençal Pistou Poach
Introduction to Provençal Pistou Poach
The Provençal Pistou Poach is a delightful dish that hails from the sun-kissed region of Provence in southern France. Known for its rich flavors and use of fresh ingredients, Provençal cuisine embodies the essence of Mediterranean cooking. One of its most cherished recipes, the Provençal Pistou Poach, draws upon the region's bounty of vegetables, herbs, and extra virgin olive oil. The dish is similar to the Italian pesto; however, the main difference lies in the omission of nuts and cheese in the classic French version.
History of Pistou
The word "pistou" is derived from the Provençal word "pistare," meaning "to pound." Traditionally, this aromatic herb sauce is made by crushing basil with garlic and olive oil, yielding a simple yet flavorful sauce. The sauce reflects the agrarian lifestyle of Provence, where cooks make use of whatever ingredients are available. Over time, this humble sauce found its way into local culinary staples, such as the Provençal Pistou Poach.
Ingredients
- Onions - 2 medium-sized, finely chopped
- Tomatoes - 4 ripe, peeled and diced
- Basil leaves - 1 bunch, fresh
- Garlic cloves - 4, minced
- Extra virgin olive oil - 1/4 cup
- Zucchini - 2, sliced
- Green beans - 1 cup, trimmed
- Potatoes - 2, peeled and cubed
- Vegetable broth - 6 cups
- Salt and black pepper to taste
Preparation
Step 1: Preparing the Pistou
Start by preparing the pistou. In a mortar and pestle or food processor, combine the basil leaves, garlic, and a pinch of salt. Crush the mixture until it turns into a smooth paste. Slowly add the olive oil in a thin stream while continuing to mix, until you achieve a creamy consistency. Set this aside to let the flavors meld.
Step 2: Preparing the Vegetables
Tackle the vegetables by chopping the onions, peeling the tomatoes, slicing the zucchini, and trimming the green beans. Cube the potatoes into even pieces to ensure they cook uniformly.
Cooking Process
Step 1: Sautéing
Heat a tablespoon of olive oil in a large pot over medium heat. Add the onions and gently sauté until translucent. Stir in the tomatoes and cook for another 5-7 minutes, allowing them to soften and release their juices.
Step 2: Simmering the Vegetables
Add the cubed potatoes, zucchini, and green beans into the pot. Then, pour in the vegetable broth, and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer, cover the pot, and let it cook until the vegetables are tender, approximately 20-30 minutes. Don't forget to occasionally stir the pot to prevent any sticking or burning.
Final Step: Adding the Pistou
Once the vegetables are thoroughly cooked, it's time to add the prepared pistou. Stir it in gently, allowing the vibrant green sauce to infuse its fragrance and flavor into the broth. Taste and adjust with salt and black pepper if necessary. The Provençal Pistou Poach should be served hot, inhaling the freshness of its ingredients.
Enjoying the Meal
The Provençal Pistou Poach is best enjoyed with crusty bread, which you can use to soak up the delicious broth. Pair it with a glass of chilled rosé, reminiscent of the vineyards of Provence. This nourishing dish, with its medley of flavors and aromas, brings the taste of the French countryside to your dining table. Relish in each spoonful, appreciating the symphony of fresh ingredients harmonizing together in an effortlessly elegant manner.