BASQUE CAKE
Photos: Chloé Chabot. Styling: Vincent Amiel.
For 6 persons
- 1 tbsp. to c. grated lemon zest
- 1 whole egg
- 2 yolks
- 180 g butter (+ a little for the mold)
- 280 g of flour
- 200g caster sugar
- 1 jar of whole black cherry jam
- salt
1. In a bowl, mix the flour, 1 pinch of salt, sugar, whole egg and 1 egg yolk. Combine the ingredients by incorporating 180 g of butter per piece, as for shortcrust pastry, then the lemon zest. Let the dough rest in the fridge for 1 hour.
2. Take the dough out of the refrigerator then divide it into 2 unequal parts.
3. Spread the largest piece by hand in a buttered springform pan, moving it up along the edges. Pour the jam in the middle then spread it.
4. Roll out the remaining dough to form the lid. Weld it, pierce it in the middle, then brown with egg yolk before drawing crosspieces.
5. Bake in the oven at 190°C (th. 6-7) for 45 minutes. Let cool before unmolding.
MONTALBANAIS CASSOULET
Photos: Chloé Chabot. Styling: Vincent Amiel.
For 6 persons
1.5 kg of fresh Tarbais white beans + 1 small shoulder of lamb + 1 tbsp. to s. peanut oil + 3 to 4 tbsp. to s. of tomato paste + 600 g of fresh sausage + 200 g of goose fat + 600 g of roast pork + 3 confit duck legs + 200 g of onions + 6 cloves of garlic + 1 kg of tomatoes crushed + thyme flowers + ½ bunch of parsley + 100 g of breadcrumbs For the garnish: 250 g of half-salted smoked brisket + 250 g of pork rind + 250 g of smoked garlic sausage + 1 onion + 1 nail cloves + 2 carrots
1. Cook the beans with the breast and the rind tied in a stewpot with a large volume of boiling water. Add the peeled onion and cloves, the peeled and sliced carrots.
2. Cook for 1 hour over medium heat. Reserve. Cut the lamb shoulder into pieces. Cook like a lamb stir-fry with the oil. Coat well with tomato paste.
3. Brown the fresh sausage in goose fat.
4. Preheat the oven to 180°C (th. 6). Roast the pork roast for 45 minutes. Slice it after cooking.
5. Peel and chop the onions, peel and chop the garlic cloves and julienne the rind.
6. Simmer everything over low heat in goose fat. Add the crushed tomatoes, thyme flowers, then the rinsed and drained white beans.
7. Add while cooking the lamb. At the end of cooking, add the chopped parsley. Place the candied beans, a few pieces of lamb, 1 slice of breast, 1 wheel of garlic sausage, 1 piece of confit (thigh), 1 piece of sausage, then sprinkle with breadcrumbs which will absorb a little of the fat, and sprinkle with a drizzle of goose fat.
8. Gratinate with a salamander in the oven at 200°C (th. 6-7) to obtain a beautiful color.
POTATO TORTILLA
Photos: Chloé Chabot. Styling: Vincent Amiel.
For 4 people
- 400 g of firm flesh potatoes, charlotte type
- 2 cloves garlic
- 12 eggs
- olive oil
- parsley (optional)
- salt
- pepper
1. Peel and cut the potatoes into strips. Add salt and pepper. Brown them in olive oil in a large pan with the garlic, over low heat, for about 20 minutes.
2. Remove the skin from the garlic and blend it to make a small paste. In a large bowl, beat the eggs, then stir in the garlic paste. Mix the eggs with the tender potatoes, then return the omelette to heat for about 10 minutes, over low heat.
3. Finish cooking in the oven at 160-180°C (th. 5-6) for 5 minutes, to make the omelette more homogeneous and smoother. Remove from the oven, invert the tortilla onto a large dish and serve, possibly with chopped parsley.
Excerpt from La Grande Mélée, cuisine & rugby by Gilles Navarro. Preface by Guy Savoy. Solar Editions.
VÉRONIQUE BOUTILLIER DE SAINT-ANDRÉ
