6,60€
Une recette revisitée pour amener de la saveur et une texture agréable en bouche. Les têtes sont préalablement parées et dégraissées au maximum, après une cuisson de 4 h avec des aromates et des petits légumes. J’ajoute de l’ail frais le persil après avoir haché grossièrement les morceaux de joue et de langue.
Frais en entrée, sur un plateau de charcuterie et ses cornichons, accompagné d’une salade verte et d’une tranche pain frais ou toastée
Ferme la Borie d’Imbert Route de Sarlat, 46 500 ROCAMADOUR
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