Recipe ideas

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For the people of Rodez, cuisine is a poem dished up every day... a gourmet jewel for anyone with a discerning palate. Here are some recipe ideas for those ready to be tempted by the sins of epicurianism!

 

 

Farçous

recette rodez

Beat the eggs and add flour and milk, salt and pepper.

Let the batter rest for about 1 hour at room temperature or longer if cooler. It should be a little thicker than pancake batter. Depending on the quality of the flour, add more or less liquid.

Wash the chard or spinach and chop. Peel and chop the shallot or onion. Cut the ham into small cubes. Chop the parsley. Stir the above mixture into the batter and add, finely chopped or crushed garlic to taste. Adjust the seasoning.

Cook as pancakes, cook small amounts of the mixture in a pan containing a little hot oil. Let brown 2 or 3 minutes on each side and place on absorbent paper.

Serve with a green salad with walnut oil and vinegar.

 

 

 

Aligot

Leave the cheese at room temperature for about 2 hours before making your aligot.

Peel the potatoes and cook in salted water (from cold). Bring to a boil and simmer. Cut the Tome cheese into very thin strips. When the potatoes are cooked (be careful not to overcook them, they absorb too much water) drain and mash them. Some chefs prefer to cook the potatoes in their skins.

Prepare mash by gradually adding the hot milk and butter. The puree should not be too soft. Dry the mixture a few minutes on a low heat before adding the Tome. Adjust the amount of milk depending on the quality of potatoes.

Pour the cheese into the potato, let warm up a bit and incorporate, stirring constantly. From this time, stir the aligot with a wooden spoon over medium heat, turning clockwise. After a while the cheese begins to melt and the preparation starts to become stringy. Raise the mass and stretch to dissolve all the cheese. Keep stirring and stretching.

When the preparation is smooth, add salt and crushed or chopped garlic. Stir and serve immediately. It is delicious with grilled sausage.

 

Some chefs add melted bacon fat or chicken stock. Personally, I prefer it naturally but with lots of garlic!

 

 

gâteau à la broche

There is a a centuries-old tradition of gateau-brioche in the Rouergue, always made for the great ceremonies and occasions, such as weddings.

It is long in preparation, requiring several hours of work for the hostess who, while diligently turning a spindle covered with a cone of solid wood in front of a burning fire, gradually adds a dough akin to madeleine batter. Here is the recipe for gateau-brioche.

Use a brioche fitted with a solid cone (important for the quality of the gateau).

For a gateau of 4 kg:

  •  1.2 kg flour,
  •  24 eggs,
  •  1 kg butter,
  •  1 soup spoon salt,
  •  1 kg sugar,
  •  5 soup spoons rum,
  •  1 teaspoon orange flower essence,
  •  hazelnuts or walnuts.

Preparation of the dough: Beat the egg whites in a bowl until stiff. Mix the yolks in another bowl. Over low heat, melt the butter and add the sugar, stirring until the liquid is smooth.

Into this liquid, stir gradually the yolks spoon by spoon along with the flour and egg whites. Mix until the dough resembles a dough cake.

Add the rum, orange flower essence and walnuts or hazelnuts.

Surround the spindle (and cone) with oiled paper fastened with string.

Baking: Place the spindle in front of a a fairly high fire, the pin on the spit holder. Under the spindle, a container receives the dough as it runs.

Add the batter, spoon by spoon onto the spindle and collect the run-off. Turn until this thin layer is golden. Keep adding the batter until it is all in the gateau.

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