Nice-style bagel with olive oil from Nice PDO
Ingredients
For
4
personnes
- 4 bagels
- 2 large tomatoes
- 1 large tin of tuna in water
- 1 spring onion
- 4 eggs
- 4 anchovy fillets in oil
- ½ green pepper
- A handful of Nice olives PDO
- 12 févettes (small broad beans)
- 12 basil leaves
- 4 radishes
- Olive oil from Nice PDO
- Wine vinegar
Tip
We recommend using a subtly flavoured olive oil from Nice, PDO, for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apples, dried fruit and its citrus notes. You can also use one of these PDO olive oils: Nyons and Corsica – Oliu di Corsica – harvested using traditional methods.
Instructions
- Hard-boil the eggs (allow 6 to 8 minutes after the water comes to the boil). Leave them to cool before peeling them.
- Cut the bagels in half, toast them in the oven until golden brown, then drizzle them with a little olive oil and a dash of wine vinegar.
- Slice the onion into thin rings; slice the tomatoes, hard-boiled eggs, green pepper and radishes into rounds.
- Stone the olives, then chop them into pieces.
- Finely chop the basil.
- Place the tuna, onion rings, tomato slices and hard-boiled egg on the bottom half of the bagel. Add the fava beans, radish slices, pitted olives, anchovy fillets and chopped basil.
- Season lightly with salt and drizzle generously with olive oil.
- Close the bagel by pressing down gently to pack the ingredients in a little.
Tip
We recommend using a subtly flavoured olive oil from Nice, PDO, for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apples, dried fruit and its citrus notes. You can also use one of these PDO olive oils: Nyons and Corsica – Oliu di Corsica – harvested using traditional methods.
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
For this recipe, PDO Nice olives are ideal, with their characteristic aromas of candied fruit (prunes, cherries), clafoutis, dried fruit, and notes of aged wine and leather. You could also opt for PDO olives de Nyons or PDO olives noires de la Vallée des Baux-de-Provence.
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