Pour the cassoulet into a clay dish, preferably a cassole. Preheat your oven to 200°C and let brown on low heat for:
- 20 minutes for 1 serve
- 30 minutes for 2 serves
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Castelnaudary Cassoulet with goose confit
Maison Rivière has followed the traditional recipe to produce a hearty, appetising cassoulet that reflects the region and its inhabitants. Melt-in-the-mouth beans are simmered in a fresh vegetable stock, to which are added preserved goose drumsticks and Toulouse sausage made in our kitchens with French-origin pork.
- For 1 person in 420g tin can
- For 2 people in 840g tin can
Description
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Piperade
This recipe is inspired by Basque tradition, combining the spiciness of the famous Espelette pepper with the colours and melt-in-the-mouth texture of sweet peppers and tomatoes.
Warm in a pan on a low heat. When the piperade is hot, form little wells and break an egg into each one. Cover and leave to cook for about 7 to 8 minutes until the egg white has solidified. Serve piping hot.
- 380g and 630g glass jar