Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, castelnaudary cassoulet. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Castelnaudary Cassoulet is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Castelnaudary Cassoulet is something which I’ve loved my entire life. They’re fine and they look wonderful.
Our cassoulet are prepared by La Belle Chaurienne cassoulet specialists in Castelnaudary. They have a boutique called Le Coustelous where. "Cassoulet is the God of the Occitan cuisine. Cassoulet is a legendary dish of white beans and mixed meats from Languedoc in southwestern France.
To get started with this recipe, we must first prepare a few components. You can cook castelnaudary cassoulet using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Castelnaudary Cassoulet:
- Take 3 T Duck Fat
- Take 2 Garlic Sausages, 1/4" sliced
- Get 2 Duck Legs, Confit, Shredded
- Make ready 1 splash white wine
- Get 1 Yellow Onion, Julienne
- Make ready 2 1/2 c Chicken Stock, Unsalted
- Take 4 Garlic Cloves, Smashed
- Take 2 Roma Tomatoes, Diced
- Get 1 lb Haricot Beans, Cooked
- Prepare 2 T Fresh Parsley, Chopped
- Make ready 1 Bouquet Garni (3 Parsley sprigs, 2 Rosemary sprigs, 1 Bay)
- Make ready 2 Heirloom Tomatoes, Concasse
Cassoulet is a traditional dish that forms a major part of Castelnaudary's culinary heritage. It's the company's flagship product and a real guarantee of quality. Maison Rivière has followed the traditional recipe to produce a hearty, appetising cassoulet that reflects the region and its inhabitants. Castelnaudary (Occitan: Castèlnòu d'Arri) is a commune in the Aude department in the Occitanie region in south France.
Instructions to make Castelnaudary Cassoulet:
- Take a dutch oven and grease it with the duck fat. Brown the sausage and duck confit.
- Remove the meats, add the onions and garlic. Slightly caramelize, then deglaze with a touch of white wine.
- Add beans and the meat. Stir for a minute.
- Add chicken stock, Roma tomatoes, and chopped parsley. Bring to a simmer.
- Add tomato concasse, bouquet garni and simmer on low for 1 hr to infuse the herb flavours.
- Add portions to bowls, garnish with fresh thyme, and serve with french baguette!
It is in the former province of the Lauragais and famous for cassoulet of which it claims to be the world capital, and of which it is a major producer. Nous vendons notre cassoulet de Castelnaudary dans la boutique de notre restaurant, sur les foires et marchés et donc par correspondance. Nous expédions notre cassoulet frais en terrine et cassoulet en conserves. Nos conseils pour cette recette facile du cassoulet de Castelnaudary artisanal : Nous vous conseillons de préparer ce cassoulet la veille. Ne pas oublier de rajouter un peu de bouillon ou, à défaut, quelques cuillerées d'eau.
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