And if the sheep were back? The Burger to Bascou for the first date ...
In recent years the sheep through short videos "The instant Gourmand Pyrenees sheep Pur" pass through here ... and thus the sheep cheeses that can be manufactured with milk critters in question.
Contents of each of its programs you will find:
A sheep cheese based recipe submitted by a chef and featuring two informative pellets production and the specifics of Pure Sheep Cheese.
And to top the first issue you will find so ...
- The chef's recipe: "The Burger to Bascou"
- The life of the shepherd: 24 hours in the life of a shepherd ... With Jean-Claude Iribarren, Shepherd, Sheep Milk producer
- Pure Sheep Pyrenees, a breeze: testimonies of young children, and sheep cheese tasting tips with Laetitia Gaborit, Meilleur Ouvrier de France cheese
The burger at Bascou
Ingredients for 4 people: 200g slices of Pure Sheep Pyrenees - 240g pork loin (8 thin slices 30g) - washers zucchini marinated 120g - 120g candied red peppers - chorizo cut into thin strips 120g - 40g rocket - 8 guindillas (mild green chili) - 4 loaves burger - Espelette
Toast the slices of pork loin and place them on a plate when toasted. Arrange on each slice of pork sheep strips. Separately made slightly heat zucchini, peppers, chorizo, pork with cheese and burger buns. Guindillas Cut into slices. Cut the rolls in half and apply on each side arugula, candied peppers, zucchini, pork loin in Pur Sheep and chorizo. Finish with guindillas and a pinch of Espelette pepper.
And if you want more information, more recipes and a bunch of other things ... this is where it goes: sheep's cheese from the Pyrenees
But why, I wonder if I have not a little small for the sheep ... I did I tell you that ...
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