For Hélène Ségara, gastronomy rhymes with Italy.
Guest of "La Table des bons vivant", Saturday on Europe 1, the singer delivered her recipe for bolognese sauce, in which she does not put carrots.
Hélène Ségara's first culinary memories are undoubtedly Italian.
Guest of
the Table des bon vivant
, Saturday on Europe 1, the singer confides her nostalgia for Sundays spent preparing gnocchi with the family when she was little.
"My grandmother would hire us all to roll them on the fork. We would make a lot of them, about the equivalent of two kilos of potatoes, because there were so many of us."
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And to accompany these gnocchi?
Bolognese sauce, of course.
“For me, there are several philosophies of Bolognese,” admits Hélène Ségara, who often reproduces this recipe today.
First key to hers: "I don't put carrots. I hate bolognese with carrots."
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As for meat, where some mix several, the singer recommends a 100% beef sauce.
With a little milk or red wine, to sweeten the tomato?
None of this for Hélène Ségara, a supporter of light cuisine.
"I revisited a little, I removed anything that could weigh down my sauces."
A good hearer!