Europe 1 12:00 p.m., May 21, 2022
Every Saturday in the Table des bons vivants, Laurent Mariotte, his columnists and his guests share their best recipes with us.
Sautéed squid and porcini mushrooms, garlic and parsley from Sébastien Gravé
For 4 people
- 200 g cleaned squid
- ½ bunch of parsley
- 2 cloves garlic
- 1 tbsp.
breadcrumbs
- 30 g of butter
- 30g olive oil
- 100 g of porcini mushrooms, well cleaned
- 100 g bayonne ham
- Espelette pepper
In a large, very hot sauté pan, sauté the squid with the olive oil for 2-3 minutes (until golden).
Cut the porcini mushrooms into strips and add them to the skillet.
Continue cooking until the mushrooms are golden brown.
Chop the parsley and chop the garlic.
Add the butter to the skillet.
As soon as it foams add the garlic, parsley and breadcrumbs.
Dice the ham and add to the skillet.
Sauté for 2 mins.
Season with salt and pepper and sprinkle with Espelette pepper.