retour cultures et traditionsKITCHEN (and its receipts gersoises)
Like any corner of South-west, this area of Gascogne has some typical dishes (and excellent). One of the ingredients of the pleasure of living here!
To come in Viella for the festival or better, for the vintage of the woodland saint will enable you to meet the producers, to discover the vines and to taste the dishes described after, with the turn of hand house!
For any complementary question write with viella@online.fr
Garbure Gascon
With not confusing with its other alternatives, landaise or other.
It is about a vegetable soup enriched by crystallized:
curly kale, turnips, carrots
duck carcass, crystallized duck thigh crystallized, bulge of pig.
R
ecette for 8 people.
1 small curly kale, 4 carrots, 2 turnips, 1 leek, 4 cloves of garlic
,1 kg of pumpkin, 4 potatoes, 250 G of beans tarbais, 2 sheets of bay-tree, 2
thyme bits, 1 bone
of ham, 4 sleeves of duck or goose, 1 spoon with bicarbonate of soda soup,
salt, pepper.
Preparation: 30 minutes; cooking: 1 hour.
To peel vegetables, to cut them approximately dice and to wash them. To plunge
beans in a cold water stewpan with bicarbonate of soda. To carry to boiling
and to cook 10 minutes.
To drain. In a pot, to lay out vegetables with beans, ham, thyme, and the
bay-tree. To cover water,
to salt, pepper and cook one hour with all small bubble. To make heat the
sleeves and throw the fat. Then them
to incorporate in the pot, and to let cook a few minutes before being useful;
Good appetite!
Poultries
On Viella or the surroundings, one find of course geese and ducks, for example at Maïté MERLOU road of Maumusson. The result is so better than the products of great distribution! The preparation is in fact rather simple and nobody makes some secret. Not to hesitate to consume some: this grease of palmipède is excellent for health.
A fresh foie gras poêlé with apples, or with épépinés white grapes emphasizing savours of the liver, a delight...
More recent, the chicken of Gers is very good, that it is of that of grouping AVIGERS or that of the personal small-scale farmings of the site.
Pastis (or croustade or tourtiere)
In this corner of Gers, it is about an excellent dessert. (not to confuse with the pastis landais, nearer to the kougloff).
This cake in puff pastry lined with apple (more of the pieces of prunes in Armagnac) is, to realize, a true prowess of patience and skill.
One releases the kitchen table, one stretches the ball of paste in a layer as fine as possible; then one folds up the a whole once, two fois... and that of tens of time before giving to the cake his final form. The heat of the furnace will make the remainder.
To be useful hot, sprinkled of a net of Armagnac, anybody will not resist this savour.
There is still little you could buy it in Riscle with LAURENT pastry making places Market...
Illustrations of the procedure on the following page: MIAM MIAM THE TOURTIERE
And the receipt: Ingredients:
For the paste 500 G of flour, 2 eggs whole, 1 water glass, 1 salt pinch, 3 spoonfuls with olive oil soup,
For trimming 200g of butter, 10cl of Armagnac, 1 spoon with water soup of flower of orange tree, 1 package of vanilla sugar. sugar 25g, 20 milk Cl.
- To make a fountain with the flour, to gradually incorporate the ingredients in salted water, to form a flexible and elastic ball, then to stretch the paste with the roller on a table farinée during 15 minutes.
- To deposit the paste swell about it in an oiled soup plate; to pour a little oil above, then to cap with one second plate and to let rest with the expenses all the night.
- To prepare the trimming with Armagnac, milk, the flavour and to mix it with sugar and the vanilla sugar.
- On a large kitchen table covered with a cloth of enfariné flax, it is necessary to finely stretch the paste at the point of being able to read through the surface of the table (good courage, you will see then if you are worthy to be viellanais!)
- To powder with half of sugar and to whitewash trimming. After having cut the thick edges, longitudinally to fold up the paste in 3 shutters and helping themselves of cloth.
- To sweeten and whitewash again, then transversely to fold up the 3 shutters until giving to the paste the shape of the dish of the buttered furnace.
- To spend half an hour with hot furnace and to sweeten surface while leaving.
- One magic moment is profiled, to taste with Pacherenc of of course Vic-bilh!
To note: alternative possible with an apple bed (1kg) to cross in fine section
To peel and cut apples in fine plates, to powder them
with the vanilla sugar and part of sugar, to sprinkle them with Armagnac and
the water of flower of orange tree, to stir up well so that the apples are
impregnated of sugar and aromatics.
- To spread out the paste again and to fold it into three, to start again six
times, to let rest ten minutes between each turn.
To butter the mould, to extend part of the paste, of to paper the mould, to
lay out apples, to cover with the remainder with the stretched paste, to weld
the edges using a farinée fork
The pastis landais, not to confuse with the pastis gersois
ANOTHER RECEIPTS: WONDERS (or bugnes, in the Lyons area).
Preparation: 30 mn + 3h of rest
Cooking: 5 minutes
For 6 people
- 50 G of Butter
- 4 Eggs
- 100 G of and 10 G Caster sugar of vanilla sugar
2 spoons of flower of orange tree
- 350 G of Flour of corn
- Sugar freezes
- 5 G of Brewers' yeast
6 milk Cl
- 1 Salt pinch
- 3 Cl of Armagnac
- Oil of crackling
Mix eggs, milks, flower orange tree then incorporate flour and the remainder
of the ingredients (butter in small pieces! rest half an hour with the
expenses. Stretch with the roller by a third finely on a enfariné support. Cut
out figures of size and forms different. Twist them or tie to them Cuire in
crackling little time (5 Million max) until is gilded.
Egouttez-les sur du papier absorbant et servez-les encore chaudes
saupoudrées de sucre glace.
