Esta es una exhibición prevé de cómo se va ver la receta de 'Cassoulet From Toulouse' imprimido.

Receta Cassoulet From Toulouse
by Global Cookbook

Cassoulet From Toulouse
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 1 lb Boneless pork butt Salt to taste Freshly-grnd black pepper to taste
  • 1 x Ham hock
  • 3 c. White cannellini beans soaked 4 hrs
  • 1 x in cold water
  • 1 lb Fatback or possibly slab bacon cut 1/2" strips
  • 4 Tbsp. Duck fat (available at specialty butcher shops)
  • 1 lrg Spanish onion minced 1/2" dice
  • 2 med Carrots minced 1/2" dice
  • 24 x Garlic cloves unpeeled
  • 4 ounce Jambon de Bayonne
  • 6 c. Chicken stock divided
  • 3 x Legs duck confit split at joint
  • 4 ounce Salt pork cut 1/2" cubes
  • 6 x Toulouse-style sausages - boiled 4 min cooled (fresh garlic sausages)
  • 1/4 c. Fresh bread crumbs

Direcciones

  1. Cut pork butt into 1-inch cubes, season with salt and pepper and set aside for 2 hrs. Poke needle holes in ham hock, season and set aside. Drain beans, cover with fresh water and bring to a boil. Lower heat and simmer 15 min.
  2. Blanch fatback cubes in boiling water for 2 min. Place in 2-gallon soup pot with duck fat and place over medium heat. Add in onion, carrots, garlic and Jambon and cook till light golden, about 7 to 9 min. Add in pork butt and ham hock and cook till lightly browned, about 8 to 10 min. Add in 5 c. of the stock and bring to boil. Lower heat, simmer 1 hour, covered. Add in beans and simmer 1 hour more. Allow to cold overnight.
  3. Scrape fat off confit legs and place 2 Tbsp. in 12-inch saute/fry pan with salt pork and place over medium heat. Cook till salt pork pcs are lightly browned, about 7 to 8 min. Place fat pcs and liquid into a food processor and blend till smooth. Add in to beans and place beans in a large pot over medium heat. Remove ham hock and roughly cut meat into 1/2-inch cubes.
  4. Preheat oven to 300 degrees.
  5. In a 6-qt crockery casserole, lay 1/3 of the bean pork mix. Sprinkle with ham hock pcs and cover with 1/3 of bean pork mix. Lay duck pcs over beans. Saute/fry Toulouse sausages in a non-stick pan till golden and lay, still warm, over duck and beans. Place remaining beans over everything and add in remaining c. of stock. Sprinkle with bread crumbs and bake 1 to 1 1/2 hrs till crispy golden on top and serve.
  6. This recipe yields 6 servings.