Tavola marocchina
Regional variantstewDrâa-Tafilalet

Stufato di pollo con olive

Stufato di pollo con olive è un stufato lento marocchino costruito attorno a pollo e olive; privilegia calore paziente, spezie equilibrate e tavola condivisa.

Prossimo passo
Trasforma questo piatto in una tappa gastronomica, un’idea di mercato o un vincolo dell’itinerario.
Tavola marocchina
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Storia e sapore

A Drâa-Tafilalet, piatti come Stufato di pollo con olive custodiscono memoria di mercati, forni di famiglia e giudizio stagionale. L’incontro di pollo e olive racconta un’abitudine marocchina: trasformare ingredienti quotidiani in ospitalità, cucinandoli, condividendoli e ricordandoli.

Dove vivere questa esperienza

Stufato di pollo con olive appartiene alla tavola di Drâa-Tafilalet. Assaggialo dove vive la sua tradizione culinaria Oasis caravan, oppure inseriscilo in un itinerario attraverso la regione.

Vedi Drâa-Tafilalet sulla mappaEsplora i luoghi in Drâa-Tafilalet
Itinerario

Pottery and regional cooking from Fes to Tamegroute and the Souss

16 giorni · Tangier → Agadir
Itinerario gastronomico
Itinerario

Moroccan craft landscapes: Fes, Tafilalt and the Anti-Atlas

16 giorni · Tangier → Agadir
Itinerario gastronomico
Itinerario

Meknes, Taroudant and Agadir: harbours, souks and regional cooking over 16 days

16 giorni · Tangier → Agadir
Itinerario gastronomico
Ricette collegate
Ricetta

Moroccan Seafood and Broccoli Salad

modified version of a jane brody recipe. you can substitute sliced surimi sticks for the shrimp or scallops but, if you do so, do not add until salad has been dressed and tossed or the surimi will shred. cooking (passive) time also includes chilling time.

broccoli florets, scallions, red bell peppers, currants, small shrimp…
Metodo di cucina
Ricetta

Seafood Bastilla with Shrimp, Calamari and Fish

Swordfish, shrimp, and calamari are mixed with Chinese vermicelli, black mushrooms, and a spicy tomato sauce. The filling is enclosed in paper-thin warqa or phyllo dough and then baked.The measures below are for raw seafood prior to cleaning. Prep time does not include shelling or deveining shrimp or cleaning calamari. Save time by having your fishmonger do some of this for you.Seafood Bastilla can be assembled and frozen until baking time. Shape the bastilla into a single large pie as shown here or make small, individual-sized pies for easier serving.

For the Seafood:, 1 kilogram/2 pounds fresh medium shrimp (shelled, cleaned and tails removed), 1/2 kilogram/1 pound fresh calamari, cleaned and cut into 1/4" rings (tentacles chopped), 1/2 kilogram/1 pound fresh swordfish (or another firm, low-fat fish), 3 tablespoons butter (divided)…
Metodo di cucina
Ricetta

Moroccan Chicken Stew with Lemon and Olives

This quick Moroccon chicken stew is full of North African flavours yet low in saturated fat.

2 tsp olive oil, 1 small onion, finely chopped, 4 garlic cloves, crushed, 5cm piece fresh ginger, finely grated, 1/2 tsp turmeric powder…
Metodo di cucina
Ricetta

Squash and Chickpea Moroccan Stew

i have not had a chance to try this yet. from ask aida's "light & healthy" episode. you can substitute veggie stock for the chicken stock to make this recipe vegetarian, and of course you can opt not to use the yogurt to make it vegan as well. :)

unsalted butter, olive oil, yellow onion, garlic cloves, ground cumin…
Metodo di cucina