Called "cese" in Provence and cultivated for a long time on the restanques, it is used in the composition of typical recipes such as panisse, socca, cade, without forgetting the Pois Chiche des Rameaux, present on the Provencal tables of Easter.
The Manufacture aix&terra makes its local hummus from organic chickpeas. The seeds are kneaded with olive oil, organic mayonnaise and shallots to obtain a creamy purée, seasoned with mustard and a drizzle of lemon juice.
Always inventive, the Provencal house reinterprets the recipe in its own way by creating a poichade à la poutargue. A culinary speciality of the Mediterranean, poutargue, also called "caviar of Provence", is made with dried mullet eggs. The aix&terra factory has chosen for its recipe the Martigues poutargue from the Lou Mujou cannery. Located in Port-de-Bouc, this artisanal cannery benefits from the "EPV" label (Entreprise du Patrimoine Vivant), synonymous with excellence.
This spreadable "earth-sea" cream is enjoyed as an accompaniment to white fish or on toast for a festive aperitif, with a glass of Condrieu white wine or an organic Côtes-du-Luberon cuvée, from Château la Verrerie for example.
Recipe ideas: eggs mimosas, a Crostini de poichade à la poutargue.
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Organic chickpeas grown in Provence (29% chickpeas, water), bottarga (21%), olive oil, egg yolk, vinegar, water, organic mustard (water, mustard seeds, vinegar, salt), shallot, lemon juice, garlic, salt, pepper.
