Crocus de Nîmes recipe

Original antic Roman recipe for the Crocus of Nîmes.

Ingredients

• 1/2 Pélardon, cut horizontally,
• 2 slices of wholemeal bread or sandwich bread,
• 1 or 2 teaspoons (depending on taste) of green tapenade (preferably Picholine),
• a few flaked almonds (a few, especially for the crunchy sensation),
• slices of sweet Cévennes onion (quantity: according to the consumer’s taste),
• 1 teaspoon of Cévennes or Garrigues honey,
• a large pinch of Provence herbs, including thyme,
• a little hint of saffron,
• 2 teaspoons of high-quality olive oil.

You can add, optionally

• a little onion ( sweet or strong) previously browned a little in the pan
• a few raisins

Preparation

• On the lower edge of the croque-monsieur:
  • put the olive oil, after adding the saffron, on the surface of the bread,
  • spread the tapenade,
  • place the Pélardon in the center,
  • put the honey on the Pélardon,
  • spread the onions over the surface of the slice of bread,
  • add the almonds and, optionally, the cooked onion and raisins,
  • sprinkle with Provence herbs
• cover with the second slice of bread
• heat in a sandwich maker, until the bread is lightly browned.

Read more

Pangiallo – yellow bread Monte Testaccio – Roman mountain of garbage Roman fresco showing daily expenses What did ancient Romans eat? Recipe for real Roman bread