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JacktheBrown (talk | contribs) Undid revision 1232599261 by 81.185.175.198 (talk) stop edit war, please. We can create a paragraph about this (if it isn't already present) |
Add the part about intangible heritage, after JackkBrown agreed to add info in this paragraph. |
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==In France==
The ''porquette niçoise'' is registered officially as a typical product of [[Alpes-Maritimes]] in the list of dishes of [[niçoise cuisine]] inscribed as [[intangible cultural heritage]]<ref>{{Cite web |title= |url=https://www.culture.gouv.fr/Thematiques/patrimoine-culturel-immateriel/Le-Patrimoine-culturel-immateriel/l-inventaire-national-du-patrimoine-culturel-immateriel}}</ref>.
In the [[County of Nice|Niçoise]] tradition,<ref>{{Cite web |date=2018-08-20 |title=la porchetta , cochon de lait rôti |url=https://www.cuisinenicoise.fr/la-porchetta-cochon-de-lait-roti/ |access-date=2024-01-05 |website=Cuisine Niçoise |language=fr-FR}}</ref> the stuffing is made with the offal of the piglet (heart, liver, kidneys, and [[Sweetbread|sweetbreads]]), which are blanched before being cut into strips. These offal parts are mixed with [[pork loin]] as well as thyme, bay leaves, garlic, and [[Fennel|fennel seeds]]. After being stuffed, the piglet is marinated overnight in white wine before being cooked. During the cooking process, the piglet's skin is brushed with a mixture of water and honey. In the hinterland of [[Nice]], the same recipe is often made with rabbit.<ref>{{Cite web |title=Porchetta de lapereau à la niçoise - Recette par Renards Gourmets |url=https://chefsimon.com/gourmets/renards-gourmets/recettes/porchetta-de-lapereau-a-la-nicoise |access-date=2024-01-05 |website=Chef Simon, le plaisir de cuisiner. Cuisine, cours, techniques, partage de recettes, photos, vidéos. |language=fr}}</ref>
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