Rebecca was to be a famous Cordon Bleu for his son Esau agrees to sell his birthright to his younger brother Jacob for ... a dish of lentils! Unfortunately, the Old Testament does not give the recipe, but it attests to the use of these pulses, already popular, they say, to the Neolithic period.
Auvergne Bacon cooked with lentils invigorates you, warms your heart and body. Especially when you feel the dawn frost of winter. True bistro dish, this dish is often found on family tables. It is very popular for its flavors, smells and especially for meat .
Generally, bacon contains pork knuckle, sausage of Toulouse or Morteau and obviously the bacon (pork preserved in salt that sailors once embarked in full barrels).
The "Petit Salé"(little salty) takes its name, and its taste, tradition charcuterie that consists of pork salt to better maintain. The pork as the palette and bacon, are immersed in brine, so very salty broth. This technique also applies to many other products (fish, olives, eggs).
In this dish, the bacon meets another "celebrity" Auvergne: fine green lentils of Puy, a slightly nutty flavor and delicately sweet. Green, but red, blondes ... Several varieties of lentils are grown in France and they have a very good resistance to cooking.
The bacon must first be desalted before cooking. He then long simmering with spices, casseroles, and it is served with lentils embellished with bacon, onions and carrots.
Method of preparation : Simmer the Petit Salé à l'Auvergnate low heat for 5-7 minutes.
Chef's Tips: Stir mixture back to the pan previously minced garlic, chopped parsley and croutons.
Serving suggestions : Serve with a red wine Auvergne: Côtes d'Auvergne, Saint-Pourçain, or default and Gamay Chinon (Loire Valley), Côtes de Brouilly (Beaujolais), Pinot Noir (Alsace).
Le petit « salé » tient son nom, et son goût, d'une tradition charcutière qui consiste à saler la viande de porc pour mieux la conserver. Les morceaux de porc, comme la palette et le lard, sont immergés dans une saumure, sorte de bouillon très salé. Cette technique s'applique aussi à de très nombreux autres produits (poissons, olives, œufs).
Dans ce plat, le petit salé rencontre une autre « célébrité » d'Auvergne : les fines lentilles vertes du Puy, au léger goût de noisette et délicatement sucrées. Vertes, mais aussi rouges, blondes… Plusieurs variétés de lentilles sont cultivées en France et elles disposent d'une très bonne tenue à la cuisson.
Le petit salé doit d'abord être dessalé avant de cuire. Il mijote ensuite longuement avec des aromates, en cocotte, et il est servi avec les lentilles agrémentées de lardons, d'oignons et de carottes.
El pequeño "salado" toma su nombre, y su sabor, embutidos tradición que consiste en carne de cerdo salada para mantener mejor. La carne de cerdo como la paleta y tocino, se sumergen en salmuera, para caldo muy salado. Esta técnica también se aplica a muchos otros productos (pescado, aceitunas, huevos).
En este plato, el tocino se encuentra con otra "celebridad" Auvergne: lentejas verdes finas, un sabor ligeramente almendrado y dulce delicadeza. Verde, pero el rojo, rubias ... Varias variedades de lentejas se cultivan en Francia y tienen una muy buena resistencia a la cocción.
El tocino primero debe ser desalada antes de la cocción. A continuación, largo cocer a fuego lento con especias, cazuelas, y se sirve adornado con lentejas con tocino, cebollas y zanahorias.
This dish is generous flavors and textures from Auvergne Region
Petit Salé à l'Auvergnate cuisiné aux lentilles
Bacon à l'Auvergnate cooked with lentils
William Saurin - Cuisine de Pays
0,93 lb - 420g
Ingredients: Vegetables: cooked lentils (34%), carrots, onions. Sauce: water, lard, flavorings (including milk), smoke flavor, wheat flour, garlic, gelling agents: carob seed flour and guar gum, flavor enhancers: E621, E627, E631. Pork prepared precooked meats (24%): water, salt, stabilizers: E451, E452, preservative: E250.
Land of ancient customs, Alsace has a rich cuisine heavily influenced by two dominant main: pork and wine. Regarded as the best white wine in the world, Riesling from Alsace is a gastronomic wine par excellence. Used in sauerkraut From Country Kitchens, he emphasizes with the flavors of this dish.
