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Ingredients
- 2 gousses d'ail
- 50 g d'échalotes
-
½
c. à café de thym frais
or ½ c. à café feuille de thym frais - 100 g de pistaches, décortiquées et non salées
- 300 g de gorge de porc, coupée en morceaux (2 cm env.)
-
400
g de filets de pintade
or 400 g de pintade désossée, sans la peau - 2 c. à soupe d'armagnac
- 2 c. à café de sel, à ajuster en fonction des goûts
- 2 pincées de poivre moulu, à ajuster en fonction des goûts
- 1 crépine de porc
- Nutrition
- per 1 portion
- Calories
- 928 kJ / 223 kcal
- Protein
- 12 g
- Carbohydrates
- 1 g
- Fat
- 18 g
- Fibre
- 1 g
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