Cassoulet is the absolute hype: even New York foodies are eating it love it !
But do you know the legend of cassoulet? According to it, this dish so dear to the Occitan cuisine was invented in the middle of the Hundred Years War, during the siege of Castelnaudary by the English. Gathering their last supplies, the defenders would have concocted a stew of meat and beans, the ancestor of the cassoulet of Castelnaudary, which would have given them the strength to drive the English out of the kingdom!
Thus was born (perhaps) this emblematic dish of the French cuisine, today composed of duck (or goose) confit, sausages and pork shank and white beans, of which I propose a simplified version.
Long simmered, a good cassoulet must be melting in mouth, it is there the secret of the success. A little tip to achieve this: soak your beans the day before in cold water. This will speed up the cooking process and give you the desired melt-in-the-mouth taste.
- Chef Julian
|200g||White beans type lingot or borlotti|
|100g||Onion (1 medium)|
|120g||Leek (1 stem)|
|120g||Carrot (1 large)|
|180g||Whole smoked bacon|
|2||Cloves of garlicGarlic|
|50g / 5cl||White wine|
|1||Sprig of thyme|
|40g||Flat parsley (1 big bunch)|
The day before, soak the beans in cold water.
On the day, cook the beans in a pot of water for 45 minutes.
Once cooked, drain, rinse and chill.
Peel all the vegetables.
Trim the carrot andOnion into cubes, and the leek into slices.
Cut the potatoes and carrots into cubes of 2 cm by 2 cm. Set aside.
Coarsely chop the bacon and sausage.
In a high, wide pan (to accommodate all the ingredients), sweat theOnion and leek with a little olive oil over medium heat.
Add the bacon and the sausage and brown everything.
Then add the potatoes and carrots, the cloves of garlic and theGarlic the crushed cloves, the bay leaf and the sprig of thyme.
Deglaze the preparation: pour the white wine and scrape the cooking juices from the bottom of the pan, then add water up to the level of the ingredients and let cook for 30 minutes, at medium boil and covered.
Add the white beans and a little water if necessary to cover all the ingredients, then cook again, covered, for 45 minutes or until the water is almost absorbed. You have a bound texture.
Chop the parsley and sprinkle it over the top. Serve.