Oh Toulouse… Those small paved streets, those typical pink bricks, those various monuments, so many details that make our dear Pink City an ideal destination for vacations or a place to live.
Unquestionably, one of the major points not to be missed is gastronomy !
Here are a few recipes of the best specialties of Toulouse to be tasted as soon as possible.
L’Alicuit de Canard (Duck)
Typical stew of the peasants of the past, try this recipe based on duck wings and necks. For this recipe, you will need :
- Duck or goose offal (wings, neck, carcass)
- 1 onion
- 3 carrots
- 1 turnip
- Dried mushrooms (to be soaked in hot water)
- 1 small bag of olives
- 5 potatoes
- 1 tablespoon of Flour
In a casserole, add the meat and a tablespoon of flour and stir.
Once the meat is well browned, dilute with a glass of water and cover with hot water.
While the meat is cooking, brown the onions cut into pieces, the carrots in rings and the turnip cut into thin slices in a frying pan. Then, add all this to the casserole where the meat is cooked.
Stir in the mushrooms and their juice as well as the olives (without juice).
Simmer for one hour.
Then, add the potatoes cut into large pieces and simmer until the potatoes are cooked.
All you have to do is taste this fabulous dish from the Toulouse region.
The cassoulet from Toulouse
Oh, the famous one!
It is one of the most famous specialties of Toulouse. We couldn’t miss the recipe of our famous cassoulet. For that, you will need :
- 800 g of dry beans from Tarbes
- 400 g pork ribs
- 150 g ham stock
- 350 g of rind
- 2 onions
- 2 carrots
- 1 small can of peeled tomatoes
- 1 clove of garlic
- 3 duck legs confit
- 500 g of Toulouse sausage
To start, make sure to soak the beans well the day before. In the morning, drain and rinse them several times.
Brown the peeled and quartered onions in a little duck confit fat.
Then, add the peeled and finely diced carrot, the tomatoes and the crushed garlic.
Start cooking the ribs and ham separately. Just a few minutes until they are blanched.
Stir the beans over the tomatoes and cover with warm water. Then add the meat: the ribs, the ham and half of the rind. Leave to simmer for 2 hours.
It’s time to proceed to the assembly of the cassoulet. In a small earthenware pot greased with duck fat, place the remaining rind. Then, pour a part of the beans and cover with the ribs and the ham cut into pieces.
Season with pepper and sprinkle with cooking juices. Cover with the rest of the beans. Moisten again and add pepper.
Then turn on the oven at 150°c. When a film forms on the top, push it into the dish. Repeat this about 7 times.
To close this recipe, proceed to the cooking of the Toulouse sausage, degrease the duck and insert them in the cassoulet.
Sprinkle with breadcrumbs and let gratinate.
After a few efforts, it’s ready ! And we can tell you that it is a delight.
After all that, it’s time for dessert.
And what could be better than the Toulouse apricot tart, La Fénétra!
To make it, you’ll need :
- 300 g of Shortbread Pastry
- 1 jar of 300 g of apricot jam
- 1 candied lemon with sugar
- 4 egg whites
- 100 g of sugar
- 25 g Flour
- 70 g almond powder
- Powdered sugar
Start by preheating your oven th.5-6 (175°C).
In a pie pan, unroll the shortbread dough. Then cover with a disk of baking paper with a ballast on top.
Bake for 15 minutes. Then, remove from the oven and let cool.
Whisk the egg whites until stiff. As soon as they become frothy, add half of the powdered sugar and beat until firm. Pour in the end of the sugar and continue beating.
Then gently add the almond powder and flour with a soft spatula.
Pour everything into a piping bag.
On your tart base, spread the apricot jam and sprinkle it with diced lemon confit.
Then cover with the filling from the piping bag and sprinkle with powdered sugar.
Bake for 15 minutes, sprinkle again with powdered sugar and bake in the oven for another 15 minutes.
Voila, a dessert filled with sugar, but delicious.
Granted, Toulouse’s cuisine is rich, but it warms hearts!
These different specialties from Toulouse are the musts of our gastronomy, so make sure to taste them when you will be passing through our pretty pink city.
In the meantime? Get to your stoves and try to bring a little south-west into your kitchens!