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How To make Gascony Lamb Casserole
2 1/2 lb Lamb cut into 1in chunks
8 oz Pork belly cut into 1in
- chunks 6 oz Dried cannellini beans
1 Olive ciabatta
2 Spanish onions
24 Cloves garlic
Olive oil 2 50g tins anchovy fillets
3/4 pt Red wine
1 284ml fresh chicken stock
Green vegetable French bread to serve Salt & pepper You will need a large frying pan and an earthenware casserole with a lid. Preheat the oven to gas mark 2 300?F 150?C. Start the recipe the day before it is needed by bringing the beans to the boil in plenty of water (do not add salt) and simmering for 10 minutes. Drain the beans and discard the cooking water. Put the beans back into at least 4in of fresh, cold water and leave them to soak overnight. Reduce the ciabatta loaf to rough breadcrumbs. Peel the onions and chop into 1/2in pieces. Peel all 24 garlic cloves - boring but worth it in the end! Pour in enough olive oil to cover the bottom of a large, heavy frying pan and saut
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Episode 55 | A Taste of France: Cooking and Slow Living in Gascony with Kate Hill
Welcome to this week’s episode of The Good Dirt Podcast, where we speak to the renowned chef and author Kate Hill, who shares with us the secrets of Gascon cooking and stories of her life in southwest France. Cooking has always come naturally to Kate, who was taught by her first-generation Italian-American mother and a country-raised farm boy father from Oklahoma. She was raised in Hawaii but landed in France thirty years ago, literally arriving by a river barge, and never left. She now shares her passion for cooking with locally grown foods with guests and students fortunate enough to visit her 18th-century farmhouse on the banks of the Canal de Garonne, as well as through her online cooking courses. Interested in learning more about Kate and her personal story? Join us on this week’s episode to find out more.
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Rabbit Fricassé and a la Cortijera: French and Spanish styles, on location in the Pyrenees.
Here are two traditional ways to cook rabbit from either side of the Pyrenees.
Matera - Parmigiana: Traditional aubergine casserole with meatballs | At our Neighbour's Table
Matera in southern Italy, in eastern Basilicata, is one of the oldest cities in the world. The Sassi - cave dwellings carved in stone - are world-famous and protected by Unesco. The entire centre is still made only of limestone, which gives the city its unique appearance and gives visitors the feeling of travelling back in time. Grandfather Pino Sigillino lives with his family in one of these residential caves. His daughter Nastassja works, so the grandparents spend a lot of time looking after their five grandchildren, who live in the house next door.
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Since Pino has retired, he has time to cook, preferably his favourite parmigiana. Normally, you only put cheese and a little salami in the aubergine casserole. Pino prepares extra little meatballs and adds them to the casserole, because his youngest grandchildren love that very much. His wife Antonella teaches her grandchildren the old recipes. With her granddaughter Amelié, she bakes the famous strazzate, almond biscuits that are served with coffee.
Daughter Nastassja and her husband Marcello both work in the old convent in a social institution that helps people with difficult pasts. The local cuisine also contributes to integration. Today, Nastassja cooks a traditional dish from Matera with migrants. Crapiata used to be a poor man's food because this stew is mainly made of pulses.
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There is also a kind of lamb stew in Matera on festive days, the pignata, which is served in a terracotta vase. Antonella and her boyfriend Angelo are preparing a pignata for dinner for the extended family today. The pignata is filled with all kinds of different vegetables and lamb. Then Antonella takes it to the baker to have it baked with bread dough in the stone oven.
Marcello gives a workshop in 3D printing. With this technique, he hopes to advance the renovation of the Sassi. By no means all of Matera's residential caves have been renovated. Many are dilapidated, some completely decayed. Many are being renovated, but new technologies like this are needed to preserve this unique cultural and historical treasure.
At our Neighbour's Table - Matera | Season 2019 - Episode 240
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The real Cassoulet, cooked on location in Carcassonne, France.
The real Cassoulet, cooked on location in Carcassonne, France.
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