Stéphane Reynaud

Cervelas Pistaché

Cervelas Sausage with Pistachio Nuts

Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      45 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Truffled cervelas sausages with pistachio nuts 1
  • Vitelotte potatoes 600 g
  • Mesclun salad leaves

Method

  1. Poach the cervelas with the potatoes for 30 minutes.
  2. Slice the shallot very thinly and mix it with the crème fraîche. Season and add 1 teaspoon of truffle oil.
  3. Make a vinaigrette of three-quarters olive oil and one- quarter balsamic vinegar.
  4. Slice the cervelas and the potatoes into rounds, dress the salad leaves with the vinaig