My Global Food Challenge

Monaco (2)

Salmon a la Provencale (Monaco)

Salmon with Almond and Basil

Yield: 6 Servings


2 salmon fillets, skinned
3 TBS almonds, chopped
2 TBS butter, softened
2 TBS fine breadcrumbs, dry
1 TBS Parmesan cheese, grated
2 tsp. fresh or dried basil
2 tsp. fresh or dried parsley
1/2 tsp. lemon peel, shredded fine
1 garlic clove, minced (or use 1/2 tsp. prepared minced garlic)
1/8 tsp. black pepper


Rinse salmon fillets; pat dry. In a small bowl, combine almonds, butter, breadcrumbs, Parmesan cheese, basil, parsley, lemon peel, garlic and black pepper. Place salmon on greased broiler pan. Spoon almond mixture on top of fillets and spread evenly. Bake the salmon at 450-degrees F for about four to six minutes on each side (six minutes per 1/2″ thickness of fillets), or until salmon flakes easily with a fork. Serve.

Link to My Post on Monaco:

Cuisine: Monégasque

Main Ingredient: Fish


Risotto al Porcini (Monaco)

Rice with Mushrooms

Yield: 6 Servings


2 chicken bouillon cubes
1/2 C to 1 C chicken broth
1 quart boiling water
1 oz. dried Porcini mushrooms (or use fresh)
1 TBS butter
1 TBS olive oil
1/2 small onion, chopped
1 C Arborio or white rice
1/4 C white wine
1/4 C Parmesan cheese, grated
5 sausage links, steamed & browned


Soak the mushrooms in a pot of boiling water (or clean and slice fresh mushrooms). Dissolve chicken bouillon cube in remaining water and keep simmering. In a large skillet, sauté onions in butter and oil until golden. Add rice; stir in well. When the rice has absorbed butter, add the wine. Stir until wine evaporates. Add the mushrooms with their liquid. Add a ladle of hot chicken broth into the rice mixture, stirring until mixed well. Stir in Parmesan cheese and sausages; cover skillet. Simmer until rice is fully cooked, and most of the liquid has been absorbed. Serve.

Link to My Post on Monaco:

Cuisine: Monégasque

Main Ingredient: Rice

File:Monaco in Europe (-rivers -mini map).svg

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