I couldn’t find any recipes specific to Monaco except for the Barbajuan, so I hope this is accurate but I’m sure that it could have been closer
Bouillabaisse (I added noodles) (soup made of fish (I used cod), sliced squid, & mussels simmered in water & Sauce Rouille (blended fish stock, olive oil, chopped soft white bread, red chili, garlic, salt) with sauteed sliced leek, fennel, & onion, chopped tomato, crushed garlic, bay leaf, thyme, saffron, orange zest, & salt)
Barbajuan (national dish) (sliced in half) (deep fried (kneaded & rested) dough (white flour, salt, olive oil, egg, water) stuffed with sauteed chopped leek, onion, chard, & spinach, oregano, ricotta, grated parmesan, & egg) (traditionally eaten on Monaco’s national day)
Porchetta (pork belly rubbed with minced garlic, sage, rosemary, salt, & toasted ground fennel seeds, red pepper flakes, wrapped up, tied, & baked topped with orange slices)
Socca (sliced) (rested dough (chickpea flour, water, olive oil, black pepper, & salt) baked in an iron skillet)
Hello, the only language I speak fluently is English, I’ll be using Google translate for comments I receive so please bear with me, I know many other countries also speak English but this is something I have to post in every country subreddit and I’m not going to edit it for a lot of different countries
This is a project I’m doing in which I combine food native to a country with noodles, which I chose because I love them and noodles are versatile and easy to top things with. I eat the toppings first and then the noodles.
This isn’t meant to offend anyone and I’m sorry if I make mistakes. Please let me know what I get wrong in a constructive way because I love learning. none of this is a substitute for anyone who is from any of these places who are the actual experts. I’m just going off of research from the Internet.
I make ALMOST everything myself.
I only eat once a day, so I can handle the calories from these
Americans don’t actually eat like this, and neither do I usually, it’s only for this project, I would normally just eat (most) things separately, but for this project I want it to be all together as toppings. I am also aware other people don’t eat this way, it’s just the format I’ve chosen for this project.
The reason for the watermark is that my content (this series specifically) has been stolen in the past.
I draw all of the flags myself and sometimes they are quite time consuming, but it’s worth it because I love flags. Each of these pictures takes minimum 2.5 hours to research, draw, cook, and post, usually longer (they get posted in multiple places, there are a couple people that enjoy seeing them in different places). That’s also why I explain what things contain, I’m aware the people reading this will already know the recipes and facts written here, it’s for other subreddits who won’t know.
I’m doing every country, please be aware that this intended to be a fun project for me, meant to celebrate culinary diversity.
Sometimes I get things wrong, sometimes there either isn’t enough information available or the information I find is incorrect. Sometimes one country’s version of a dish is similar but different from neighbor country. Additionally, sometimes things get lost in translation, and sometimes I have to change up a recipe, put my own spin on it, or make substitutions for ingredients I can’t find.
I’ve lived in Massachusetts, USA my entire life, and I’m mostly Swedish by ethnicity.
I add nutmeg after the picture, people would get tired of me REAL quick if it was in every picture I posted.
2 comments
I couldn’t find any recipes specific to Monaco except for the Barbajuan, so I hope this is accurate but I’m sure that it could have been closer
Bouillabaisse (I added noodles) (soup made of fish (I used cod), sliced squid, & mussels simmered in water & Sauce Rouille (blended fish stock, olive oil, chopped soft white bread, red chili, garlic, salt) with sauteed sliced leek, fennel, & onion, chopped tomato, crushed garlic, bay leaf, thyme, saffron, orange zest, & salt)
Barbajuan (national dish) (sliced in half) (deep fried (kneaded & rested) dough (white flour, salt, olive oil, egg, water) stuffed with sauteed chopped leek, onion, chard, & spinach, oregano, ricotta, grated parmesan, & egg) (traditionally eaten on Monaco’s national day)
Porchetta (pork belly rubbed with minced garlic, sage, rosemary, salt, & toasted ground fennel seeds, red pepper flakes, wrapped up, tied, & baked topped with orange slices)
Socca (sliced) (rested dough (chickpea flour, water, olive oil, black pepper, & salt) baked in an iron skillet)
Hello, the only language I speak fluently is English, I’ll be using Google translate for comments I receive so please bear with me, I know many other countries also speak English but this is something I have to post in every country subreddit and I’m not going to edit it for a lot of different countries
This is a project I’m doing in which I combine food native to a country with noodles, which I chose because I love them and noodles are versatile and easy to top things with. I eat the toppings first and then the noodles.
This isn’t meant to offend anyone and I’m sorry if I make mistakes. Please let me know what I get wrong in a constructive way because I love learning. none of this is a substitute for anyone who is from any of these places who are the actual experts. I’m just going off of research from the Internet.
I make ALMOST everything myself.
I only eat once a day, so I can handle the calories from these
Americans don’t actually eat like this, and neither do I usually, it’s only for this project, I would normally just eat (most) things separately, but for this project I want it to be all together as toppings. I am also aware other people don’t eat this way, it’s just the format I’ve chosen for this project.
The reason for the watermark is that my content (this series specifically) has been stolen in the past.
I draw all of the flags myself and sometimes they are quite time consuming, but it’s worth it because I love flags. Each of these pictures takes minimum 2.5 hours to research, draw, cook, and post, usually longer (they get posted in multiple places, there are a couple people that enjoy seeing them in different places). That’s also why I explain what things contain, I’m aware the people reading this will already know the recipes and facts written here, it’s for other subreddits who won’t know.
I’m doing every country, please be aware that this intended to be a fun project for me, meant to celebrate culinary diversity.
Sometimes I get things wrong, sometimes there either isn’t enough information available or the information I find is incorrect. Sometimes one country’s version of a dish is similar but different from neighbor country. Additionally, sometimes things get lost in translation, and sometimes I have to change up a recipe, put my own spin on it, or make substitutions for ingredients I can’t find.
I’ve lived in Massachusetts, USA my entire life, and I’m mostly Swedish by ethnicity.
I add nutmeg after the picture, people would get tired of me REAL quick if it was in every picture I posted.