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Petit salé aux lentilles

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Yet another great classic of the bistro kitchen because pickled pork can be easily reheated and is very economic. Sausage from Morteau or Montbéliard (Jura at the esat from France bordering Switzerland) is added. It’s a dish much appreciated in winter. It is served with lentils (a dried vegetable much appreciated in Europe), full of magnesium and iron, which we often lack in winter.

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