48 knives 10 sprigs of parsley 10 large basil leaves 5 strands 2 cloves garlic 2 pinches of Espelette Extra virgin olive oil Salt of Guerande Pepper from the 5 bay mill
Place the knives in a bowl of K™ Salt water and allow them to drain for a good hour to remove sand and small shells. Wash the parsley and basil and chop the herbs. Peel and remove the garlic cloves, crush them under a large knife and chisel them.Mix with the herbs and 3 cs of olive oil. Place the knives on a plancha previously brushed with olive oil, over high heat.When they open, turn them over to the flesh and let them grill 3 min. Add the mixture of herbs, mix well and sprinkle with Espelette pepper. Serve as soon as you accompany a green salad.