I made this and it was SO delicious. Layers of flavor! Mine was a bit juicy so I made some pasta to go with it. I didn’t have any crusty bread. How is it served in Provence? Do you ever add sausage?
Well I just re read the story behind the recipe and it mentions anchovies, milk and flour. When I prepared it I just followed the instructions given with the ingredients. And that was easy - but I didn’t see milk, flour or anchovies in the ingredients or instructions. Did I miss something?
Yes, I was explaining that traditionally it’s made this way, but we all have our own way of doing it, and here I was sharing mine, which is without milk, anchovies, or flour 🙂
So glad to hear you enjoyed it! Great idea to serve it with pasta if your Bohémienne turned out a bit juicy. Next time, you could try simmering the crushed tomatoes a bit longer or over slightly higher heat to get that almost pasty consistency typical of the Bohémienne.
In Provence, it’s usually eaten just as it is with grissini, or spread over an olive-oil shortcrust base and baked in the oven. Adding sausage seems quite generous since there’s already bacon in the dish, but why not, cooking is, after all, a matter of creativity and taste. Thank you for sharing!
Looks delicious!
Thank you so much!
I made this and it was SO delicious. Layers of flavor! Mine was a bit juicy so I made some pasta to go with it. I didn’t have any crusty bread. How is it served in Provence? Do you ever add sausage?
Got it! Thank you for the clarification! I’m sure it’s delicious that way too.
By the way, can you tell me if the recipe was easy to follow in the kitchen? Maybe you have some suggestions, or not? Thanks!
Well I just re read the story behind the recipe and it mentions anchovies, milk and flour. When I prepared it I just followed the instructions given with the ingredients. And that was easy - but I didn’t see milk, flour or anchovies in the ingredients or instructions. Did I miss something?
Yes, I was explaining that traditionally it’s made this way, but we all have our own way of doing it, and here I was sharing mine, which is without milk, anchovies, or flour 🙂
So glad to hear you enjoyed it! Great idea to serve it with pasta if your Bohémienne turned out a bit juicy. Next time, you could try simmering the crushed tomatoes a bit longer or over slightly higher heat to get that almost pasty consistency typical of the Bohémienne.
In Provence, it’s usually eaten just as it is with grissini, or spread over an olive-oil shortcrust base and baked in the oven. Adding sausage seems quite generous since there’s already bacon in the dish, but why not, cooking is, after all, a matter of creativity and taste. Thank you for sharing!
Can’t wait to try this!!!
oh get real. All this...no sharing lol.
THE BEST!!!!!!
❤️❤️