The Clermont-Ferrand town council has joined forces with the final of the Europavox Campus springboard competition with its Clermont Fête Ses Etudiants initiative, providing students with an opportunity to sample some European recipes at the Coopérative de Mai. Recipe by Chef Frédéric Coursol.
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Ingredients (serves 4 people)
300g pork (loin)
200g sausage
100g chicken livers
200g white mushrooms, sliced
2 large white onions
2 ripe tomatoes
150ml tomato puree (peeled, crushed)
2 cloves of garlic
2 tablespoons of peanut oil
Thyme, Rosemary, Paprika
Instructions
Heat the oil in a saucepan and add the chopped cloves of garlic. Fry them for 2 or 3 minutes to flavour the oil.
Then remove the garlic and add the finely chopped onions, the diced pork and cook on a high heat until the pork is golden on all sides.
Then add the sausage chopped into pieces and a little water.
Put a lid on the saucepan and leave to fry on a medium heat for 15 to 20 minutes, stirring from time to time.
Add the chicken livers, also chopped, the peeled and diced tomatoes, the tomato puree, the herbs the paprika, salt and pepper then leave to simmer for 10 more mins.
Serve like a “lunch plate” along with some polenta (maize) and a fried egg covered with grated Telemea, a Romanian cheese (dried cow’s curd) that looks similar to dry Italian ricotta.
Discover the Gourmet Passport for the Europavox Campus’ final
Norway – Cheese Lefse
Germany – Potato Knödel
