A classic casserole of meat and poultry, cooked slowly with root vegetables and cannalli beans. Served traditionally with bread as a whole meal.
Diced Poitrine fumee
Whole bulb of garlic
Tinned Borlotti & Cannalli beans
Neck end of Pork diced
Confit Duck legs
Tinned chopped tomatoes
1.Sweat down the brunoise of vegetables with the whole bulb of garlic, diced chorizo & poitrine fumee in a large pan with enough pomace oil & a touch of salt to start it going.
2.In a smaller pan add the chicken stock, pig trotter, duck leg bones, bay leaves & thyme for an hour to infuse.
3.Lightly poach the morcilla in the stock.
4.Add the Diced pork & a touch of Iberico dripping then when browned introduce the tinned chopped tomatoes & reduce.
5.Pass the stock & introduce to the large pan.
6.Add the beans, picked meats & sliced Toulouse sausages.
Note: It’s a cassoulet so if it’s not cooked for over 3 ½ hours it won’t be right!
Recipe from the Kitchens of Platillos, Leopold Square