Daubes, or long-cooked stews, are popular throughout Province and the region of Nice. Beef and lamb are commonly used, but so are game and domestic fowl. This recipe comes from Franck Cerutti, owner-chef of Don Camillo in Nice, where authentic local cooking is presented in a refined but not sissified form. To accompany it, serve polenta or gnocchi tossed with butter and Parmigiano-Reggiano.
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