Oven Bake

Nice, being by the sea, offers interesting fish dishes. One of these is poutargue, made with dried and smoked roe, which you will find in some delicatessen shops. The roe should be grated or finely chopped. To every 2 cups add 1 cup chopped hard-cooked egg, 1 cup finely chopped onion, a dash of lemon juice and enough olive oil to blend all. Another dish from the sea is raïto or rayte. This is traditional on Christmas Eve throughout Provence. It is reminiscent of other fish stews, including the chioppino of California.

(SMACAFAM) The name of this dish means "hunger killer" in the dialect of the Trentino part of the northern region of Trentino-Alto Adige.

Great-tasting ingredients add up to a thoroughly satisfying meatless entrée that's perfect for a cool autumn evening.

Can be prepared in 45 minutes or less.

This recipe was created to accompany Roast Goose with Port Gravy.

Jason Gareffa of Los Angeles, California, writes: "Pursuing a career in acting keeps me tremendously busy. Between my improv comedy classes, performances, auditions for film and television roles, and gigs as a DJ for weddings, I don't have a lot of extra time on my hands. But good food is important to me, especially since I need a lot of energy to stay on the go. So over the years, I've started experimenting in the kitchen. Now the other members of my improv group even like to come to my 'wrap parties' to taste my creations."

A nice do-ahead starter for an elegant meal.