Europe 1 18:01, May 25, 2023
All in the kitchen with the "Recipes of the Good Living"! Laurent Mariotte is inspired by an iconic recipe for calamari à la carbonara by Jean-François Piège, chef of the Mimosa restaurant in the heart of the Hotel de la Marine in Paris, and offers calamari al dente, in spaghetti, with an all'arrabbiata sauce that will satisfy your cravings for Italy. Here we go!All in the kitchen with the "Recipes of the Good Living"! Laurent Mariotte is inspired by an iconic recipe for calamari à la carbonara by Jean-François Piège, chef of the Mimosa restaurant in the heart of the Hotel de la Marine in Paris, and offers calamari al dente, in spaghetti, with an all'arrabbiata sauce that will satisfy your cravings for Italy. Here we go!
>> LISTENING - The table of bon vivants
Ingredients for 4 people:
— 600g squid body
— 400g crushed tomatoes
— 1 to 2 teaspoons dried chilli flakes
— 2 cloves garlic
— Flat parsley
— A drizzle of olive oil
— Salt
Jean-François Piège is a French chef renowned for his respect for seasonal products. After working in prestigious restaurants, he obtained two Michelin stars. Known for his television appearances and his ability to push the boundaries of contemporary French cuisine, he has just opened Mimosa, at the Hotel de la Marine in Paris. https://xn--jeanfranoispiege-jpb.com/
>> TO DISCOVER - Tastes of the week
To discover new stories of chefs and their iconic recipes, go to Europe 1 with Laurent Mariotte. Around him, bon vivants who appreciate everyday cooking... and gluttony! To listen every Saturday from 11am to 12.30pm, in podcast here.