Also called “cébars” in the Pyrenees, ognasses are cooked in an omelette or in a salad.
If the ognasses are large enough, they can be eaten grilled by placing them whole on a grill. They are eaten by removing the first burnt leaves, accompanied by a mayonnaise sauce or a romesco sauce like c...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.