togst

cassoulet

Cassoulet (from the Occitan cassoulet) is a regional specialty of the Languedoc, based generally white beans and meat. At the beginning, it was made from beans. Cassoulet takes its name from the glazed earthenware casserole made Issel.

cassoulet cuit.

The legend, reported by Prosper Montagne 1, place the origin of cassoulet in the town of Castelnaudary during the Hundred Years War (1337 to 1453). During the siege of Castelnaudary by the English, besieged the hungry have gathered all the food available (meat and beans) to make a giant stew or estofat to reinvigorate the fighters. They were then able to drive the English and liberate the city. This legend confirms that nationalist sentiment and cassoulet is a defender of French values, however, do not really stand up to scrutiny. While the city of Castelnaudary suffered greatly during the Hundred Years War. It was also partially burned by the troops of the Black Prince 31 October 1355. This legend and reflects the desire to take revenge on history. Secondly, beans, originating in South America, were only introduced in Europe much later (sixteenth century), it is therefore more likely beans or peas (or moujette mounjette in Occitan) 2 that were consumed at the time in stew.

the recipe for cassoulet

750 g of dry white beans from Tarbes, coconut or ingot

150 g lean bacon

10 peppercorns

1 piece of pork rind to the size of the bottom pan

4 cloves garlic, peeled and germ removed

1 large carrot, peeled

3 onions, peeled

2 cloves

1 bouquet garni

1 sausage raw garlic

1 Toulouse sausage

500 g duck confit its fat +

500 g boneless lamb shoulder

300 g lamb neck

100 g breadcrumbs

Salt and freshly ground pepper

Production

difficulty : facile

preparation : 40 mn

baking : 6h

Total time : 6h 40 mn