cassoulet
Cassoulet is a stew from the south of France , the Languedoc region . It consists of white beans , bacon , cured pork and sausages . Depending on the region, lamb , goose or duck are also added.
Beans and meat are slowly cooked on the stove and then cooked in the oven at a low temperature, which takes several hours. The crust that forms during baking is stirred in several times; popularly this should happen seven times.
The name is derived from the cassole used for the preparation . A cassole is the earthen ceramic form in which the cassoulet is prepared. It is made entirely by hand in a small village near Castelnaudary. The authorship of cassoulet is claimed by both Castelnaudary and Carcassonne and Toulouse , where it is made with country sausage, canned goose meat, herbs and garlic.
The court has a high priority throughout France; the Süddeutsche Zeitung describes it as “something like a national dish” , the time as a “legendary stew”. The French postal service put on a stamp in 2003 with a presentation of the Court as a motive.
Web links
Individual evidence
- ↑ RandomHouse.de: Cassoulet provençale. Retrieved July 3, 2019 .
- ↑ Seasonal dishes: Legumes ring in summer. Süddeutsche Zeitung , June 6, 2014, accessed on August 7, 2020 .
- ^ Zeit.de: Delicious Toulouse. Retrieved June 14, 2018 .
- ↑ WikiTimbres.fr: Timbre: 2003 Le cassoulet. Retrieved June 14, 2018 (French).