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Cassoulet
Cassoulet, cuisine francaise, pour 8 convives. Comptez 45 minutes de preparation et 240 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 45 min
- Cuisson
- 240 min
- Pour
- 8
Ingrédients
- Dried lingot or cannellini beans — 800 g (soaked 12 h)
- canard confit legs — 4
- Toulouse sausages — 6 (about 700 g)
- porc shoulder, 5 cm cubes — 500 g
- porc skin/rind — 150 g
- canard fat — 60 g
- oignon, chopped — 200 g
- carotte, chopped — 150 g
- ail — 30 g
- tomate paste — 40 g
- fond de volaille — 1.5 L
- thym — 6 sprigs; bay 2; cloves 2
- sel fin — 14 g; poivre noir 2 g
Méthode
- Simmer soaked beans with porc rind, half the oignon, carotte, 2 ail cloves, thym, bay and cloves, 60–75 min until just tender. Keep the liquor; dice the rind.
- Brown porc shoulder in canard fat; remove. Brown sausages; halve them. Sweat remaining oignon and ail; add tomate paste, 2 min.
- Combine beans, rind, porc, oignon base, sel, poivre and enough bean liquor + fond to cover by 1 cm in a deep earthenware dish.
- Bake at 150 °C, uncovered, 90 min; break the crust and baste it under.
- Add sausages and confit legs (skin up), pushing into the beans; bake 60–90 min more, breaking the crust once more — tradition says seven times; three will do.
- Rest 20 min; the beans should be creamy, the top deeply burnished.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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