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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the quail's eggs in a pan of simmering water for 2 minutes. Remove with a slotted spoon and plunge into iced water. Peel the eggs. | 2. Tip the green beans into a pan of boiling, salted water and cook for 2 minutes, before transferring to iced water; drain well. | 3. In a large bowl, combine the tuna, olives, green beans, artichoke hearts, quail's eggs, parsley and tomatoes. | 4. Place 1lb of the flour in a large mixing bowl and make a well in the centre. | 5. Dissolve the yeast in 1 3/8 cups water and pour the water and yeast into the flour. | 6. Using your hands, knead the mixture for 5 minutes, until elastic in texture. | 7. Fold the niçoise mix into the dough. Cover the bowl with a damp tea-towel and leave to rest for 4 hours - during this time the dough will rise spectacularly. | 8. Knock back the dough, adding the olive oil and salt. Gradually add the rest of the flour and knead to a soft sticky dough. Cover the dough once again with the tea towel and leave for another hour. During this time the dough will rise to double its size. | 9. Preheat the oven to 425°F | 10. Bake the loaf for 35 minutes, until golden and well-risen. Once baked, place on a wire rack to cool. | 11. For the vinaigrette, combine the olive oil, white wine vinegar, mustard, salt and pepper in a jam jar and shake vigorously. Serve the bread with the vinaigrette. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
quail egg	8			-	-	-	-
green bean	3 1/2	ounces		30.7592	6.9159	1.8158	0.2183
tuna	1	can		-	-	-	-
green olive	3 1/2	ounces	pitted	88.2583	0.0	19.635	0.4958
artichoke heart	3		chopped	88.2583	0.0	19.635	0.4958
parsley			chopped	-	-	-	-
tomato	2		chopped	65.52	14.1596	3.2032	0.728
white flour	1 1/2	1/2	unbleached	867.42	189.9081	14.1015	3.3654
yeast	1	ounce		52.4466	5.789	6.7699	0.2551
extra virgin olive oil	5/8	cup		88.2583	0.0	19.635	0.4958
salt	1	tablespoon		-	-	-	-
olive oil	3/8	cup		716.04	0.0	0.0	81.0
white wine vinegar	4	teaspoons		88.2583	0.0	19.635	0.4958
dijon mustard	1	teaspoon		88.2583	0.0	19.635	0.4958
sea salt	1	pinch		88.2583	0.0	19.635	0.4958
black peppercorn	1	pinch		88.2583	0.0	19.635	0.4958

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.