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* Cassoulet *




Source of Recipe


Peter Hall, executive chef, Piatti Ristorante


List of Ingredients





3 pounds small white beans
Scraps of bacon or prosciutto
1 onion, quartered
1 head garlic, halved
1 bouquet garni (parsley, thyme, peppercorns, bay leaf) tied in a
cheesecloth
Salt, to taste
4 to 5 quarts of chicken stock
3 bay leaves
6 cloves of garlic, minced
1 whole duck roasted and cut into 8 pieces
Salt, to taste
3 tablespoons fresh thyme
2 tablespoons fresh sage
2 1/2 pounds boneless pork butt, cut into 1 1/2-inch pieces
1 cup duck fat or olive oil
6 large tomatoes, peeled, seeded and chopped
3 large shallots, minced
3 cups chopped onions
1/2 cup chopped parsley
2 tablespoons tomato paste
1 cup white wine
1 1/2 pounds cooked and sliced garlic sausage
3 cups fresh bread crumbs





Recipe



Cook beans in a large pot of water, enough to cover beans 3 times. Add any
scraps of bacon or prosciutto ends, onion, garlic, bouquet garni. Add salt
to taste and simmer beans until just soft, approximately 2 hours.

Preheat oven to 325 degrees.

Season pork cubes with salt and brown in a little duck fat in a large heavy
skillet.

Remove pork and add tomatoes, shallots, garlic and onions to the skillet and
cook until soft. Stir in parsley, 3 cups of stock, tomato paste, wine, salt
and pepper.

Strain beans from water. In a large ceramic ovenproof casserole, layer
meats, beans and liquid as follows. Coat the bottom of casserole with a
large spoonful of tomato liquid and some sausage. Add 1/4 of drained beans.
Season with salt, pepper and fresh thyme and sage. Arrange 1/3 of each of
the meats on top of the beans. Repeat with a final layer of beans.

Combine crumbs with fresh parsley and thyme. Spread them over the top of the
beans. Drizzle duck fat or olive oil over the top. Bake 1 hour, a crust
should have formed. Break and push in the crust with a large spoon. It will
brown again. Bake for a total of 2 1/2 hours, adding stock as the liquid
cooks away and adding more bread crumbs to the final product.

Let cool 20 minutes before serving.

Serves approximately 15 people.