Cassoulet is a rich, slow-cooked casserole dish. it is originating in the south of France. Named after its traditional cooking vessel, the cassole , wich is uses for cooking. French dish of white beans baked with meats. it takes its name from its cooking pot, the cassole d’issel. Originating in Languedoc in southwest France, cassoulet was once simple farmhouse fare, but it has been elaborated into a rich and complex dish.

Ingredients: Duck Leg, Pork belly, Pork Garlic Sausage, White Kidney Beans, Carrots, Spices. Tomato, chicken stock

Wine suggestions: Hearty Languedoc reds such as Minervois and Corbières. …Côtes du Roussillon. …Côtes du Rhône Villages.

chef alain gourmet prepared meals
Julia Child’s Cassoulet 2 pounds (5 cups) dry white beans, such as Great Northern. 1 pound fat-and-lean salt pork (rind optional)
1 large herb bouquet made up of. 8 parsley sprigs, 4 garlic cloves, 1/2 teaspoon thyme and 2 imported bay leaves, all tied in washed cheesecloth.
Salt, to taste.
Read more:   Cassoulet, a hearty slow-simmered stew of sausage, confit (typically duck), pork, and white beans, is one of the great hallmarks of French country cuisine. The best versions are cooked for hours until the beans and meat meld into a dish of luxuriant, velvety richness. Prepared in advance, it’s an excellent option for entertaining — especially on cold winter nights when the weather calls for a stick-to-your-ribs kind of meal.
Cassoulet comes from a region of southwestern France historically known as the Languedoc, a cradle-shaped territory that’s also famous for its sunshine, grapevines, and medieval hill villages. The cuisine matches this rustic landscape, with specialties like duck confit, foie gras and, of course, cassoulet washed down with robust local wine.

Recette pour Cassoulet:

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