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An explosion of flavors from Provence, I give you the secrets for well-cooked and soft vegetables. We don’t want dry tomatoes, eggplants and zucchini.
The tian is sometimes a little dry, it is actually difficult to cook the vegetables so I give you the best method and my advice for a very soft tian.
Do you know the origin of tian?
The tian is in reality the old Provençal word for the container, today designating its contents. The tian is actually the earthenware dish used for cooking, the word tian from ancient Greek teganon (frying pan). The dish and therefore by extension the content of this dish that is cooked in the oven.
Almost systematically associated with the preparation of Provençal summer vegetables (eggplant, zucchini, tomato), tian, typical of Provençal family cooking, also refers to dishes of meat or fish or other vegetables such as chard, and also sometimes sweet tians. Originally, all the products available to prepare meals were cooked in these earthenware dishes (the tians) and cooked over low heat in the baker’s oven or in the bread oven in the fireplace for those who had one. This allowed you to benefit from the heat of the oven once the bread was finished baking.
Enjoy