Our regional specialities. Proportions for 6 persons: For the marinade : 2 liters of good red wine (côte du rhone or Cahors for example) 2 peeled, cut.

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Presentation transcript:

Our regional specialities

Proportions for 6 persons: For the marinade : 2 liters of good red wine (côte du rhone or Cahors for example) 2 peeled, cut and thinly sliced carrots 1 big thinly sliced onion 3 cloves of garlic (degermed and crushed) 3 thinly sliced shallots 1 bouquet garni, salt pepper

For the recipe : A rooster: cut thighs and wings in 3, the neck in 2, filets in g of butter 1 dl of oil 60 g of flour 500 g of Paris mushrooms 200 g of lardons fried in a pan Chopped parsley 2 Cloves of garlic (degermed and crushed)

The stages 1/ The day before : In a big dish put all the ingredients of the marinade together on top of the pieces of rooster, cover and keep until the next day.

2/ The morning : In a colander, drain the pieces of rooster. Then on the other hand, drain and reserve the side dish(filling) of the marinade (preserve the wine). In a big pot, put your butter and the oil on high heat.

Brown your pieces of rooster until it they are roasted well on each face. The add vegetables drained of the marinade, cover and let steam 5 minutes.

Dust with flour while stirring gently and let cook another 5 minutes covered. Add the wine from the marinade, stir and when it boils again, season. Then cover and lower the fire. Let simmer for 2:30 on a low heat.

Meanwhile, slice thinly mushrooms. Make them brown in a frying pan with lardons. Add them to the dish 15 minutes before serving

Serve for example with tagliatelli.

Proportions for 8 persons : 8 to 10 Apples golden 150 g of Butter 150 g of Caster sugar 1 Pie pastry 1 teaspoon of cinnamon cooking : 40 min th 8

In one springform pan, put butter and caster sugar. Put your pan on the flame. With a wooden spatula mix these two elements. Make a brown caramel. Remove off the fire.

Peel, deseed and cut apples In quarters. Arrange the quarters of apples on the cooled Caramel. Put in the oven for a few minutes for the apples to cook.

Flour your work plan. Spread the pie crust pastry to make a 3 or 4 mm thick circle slightly upper to the diameter of the pan. Cover the apples with the pie crust pastry.

Bring in the edge inside of the mold. Cook in a hot oven ( °C) until complete cooking of the pie crust pastry and until the caramel begins to go back up on the sides.

Once the baking is over, cover the pan with a bigger one, and turn your Tatin pie from your smaller pan to the bigger one as long as it is still warm.