Gastronomie : porc et calmars, le mariage terre-mer idéal ! - Météo à la carte

A dish halfway between land and sea: braised pork with squid. Catalan flavors, full of sunshine, combine perfectly. *** Recipe Details *** Ingredients: 3 bunches of chard 3 eggs breadcrumbs aromatic herbs 1 duck Entrevaux olives onions tomato sauce salt, pepper Preparation: 1/ Brown the duck, skin-on, in a casserole dish with olive oil, onions, and a bouquet garni. 2/ Cover with tomato coulis. Simmer for an hour and a half. Before the end of cooking, add the olives. 3/ Remove the green part of the chard. Boil in water for a few minutes and drain well. 4/ Chop the chard and add three eggs. Mix well and add the breadcrumbs. 5/ Roll the dough in flour, shape into small logs, and cut into gnocchi. 6/ Plunge the gnocchi into boiling water for a few minutes. Tip: 1. When the gnocchi rise to the surface of the water, they are cooked. *** Who's the chef? *** Isabelle Mermet. MORE INFO https://www.france.tv/france-3/meteo-... FOLLOW US   / meteoalacarte     / meteoalacarte     / meteoalacarte   REACT Hashtag #Meteoalacarte