Manuela Food and Travel

I have tried to catch all the colours, flavours and mood of the Luberon region on a plate

I have just come back from a wonderful trip to the Luberon region in Provence. For me a first and unforgettable time.

I have fond memories of beautiful small villages on top of hills, the famous 'village perché', lavender fields and grape vines, olive groves, the golden colour of the stone buildings with their blue/grey windows and doors. Such an assault on the senses. In late afternoon the light is soft, intensifying the colours.

This dish is essentially mixed summer vegetables. The addition of aioli, a favourite in Provence, a garlic flavoured thick mayonnaise that takes it to a new level of flavour with an element of richness. I love the addition of the anchovies. Their strong flavour and saltiness is perfect for this dish.

Here are my suggestions for the vegetables but please choose your favourites and make it YOUR Provencal plate.

serving 6 people

Ingredients
For the aioli
2 organic egg yolks
1 tablespoon mustard
4 garlic cloves, chopped
350 ml sunflower oil
150 ml virgin olive oil
juice of 1 lemon (30 ml)
salt and pepper to taste
The vegetables:
2 red pepperoni cut into slices
4 baby leeks cut in half grilled on a griddle for a few mines on both sides until soft
3 zucchini cut lengthwise into 1/2 cm slices grilled on griddle for a few minutes on both sides
1 baby lettuce washed
2 medium heads of broccoli cut into florets, boiled for 2-3 minutes and refresh under cold water
1 small cauliflower, cut into florets, boiled 3-4 minutes and refreshed under cold water
500 gr baby potatoes boiled until tender
150 gr good quality anchovies