Strozzapreti with petitgris | Terres-de-Meuse Tourist Office
Stephanie Todde, chef at Barabas restaurant, brings you an autumn recipe: Strozzapretti with Bierwart peppercorns, oyster mushrooms from Limbort Farm and
Ingredients
- 50 g fresh tarragon
- 50 g chervil
- 50 g chives
- 50 g curled parsley
- 50 g basil
- 10 cl oil olive oil
- 1 clove garlic
- 1 handful roasted pine nuts
- 100 g grated Parmesan
- Salt and freshly ground pepper
- Hen broth
- 500 g oyster mushrooms
- 1 red onion
- 8 petitgris per person
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