Alouettes sans tête à la Provençale

seafood

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based protein option, while canned tuna is more affordable.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains the flavor profile, while chicken broth is a budget-friendly substitute.

Prepare the alouettes sans tête by filling thin slices of beef with a mixture of garlic, parsley, and small salted meat, then tie them up.

In a pot, heat the olive oil and sauté the chopped onion and minced garlic until fragrant.

Add the alouettes sans tête to the pot and brown them on all sides.

Pour in the white wine and let it simmer for a few minutes.

Add the crushed tomatoes, dehydrated porcini mushrooms, herbs de Provence, bay leaf, salt, and pepper.

Cover and let it cook slowly for about 2 hours until the sauce thickens and the meat is tender.

Cooking Techniques

Spice Level:

Allergens