In Provence, riste has long been a classic sauce for fish. Variations are found all over the Mediterranean region. It is served with fried or boiled fish.
Here are 2 methods to make long crusty loaves of white bread; Number I if you prefer a moist chewy bread; Number II if you would rather have a fine-grained, even-textured, more tender loaf.
This recipe is reputed to be a descendant of an ancient Roman dish; to make it authentic the pine nuts should be added to the sauce. Cyma, described by Pliny, was not unlike Brussels sprouts, and the Romans considered it very healthful, along with other kinds of cabbage which they served in a number of ways, both raw and cooked.