{"id":6043,"date":"2019-04-16T16:54:33","date_gmt":"2019-04-16T14:54:33","guid":{"rendered":"https:\/\/www.camping-martinet.fr\/cassoulet-recipe\/"},"modified":"2023-06-05T10:15:05","modified_gmt":"2023-06-05T08:15:05","slug":"cassoulet-recipe","status":"publish","type":"post","link":"https:\/\/www.camping-martinet.fr\/en\/cassoulet-recipe\/","title":{"rendered":"Cassoulet recipe"},"content":{"rendered":"\n

Cassoulet de Castelnaudary<\/h1>\n\n

Cassoulet<\/strong> is not just a recipe whose origins are disputed, it’s also part of the heritage of the Cathar region<\/strong> of southwestern France.<\/p>\n\n

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Photo credits: BrokenSphere [CC BY-SA 3.0 (https:\/\/creativecommons.org\/licenses\/by-sa\/3.0)]<\/figcaption><\/figure>\n\n

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Photo credits: BrokenSphere [CC BY-SA 3.0 (https:\/\/creativecommons.org\/licenses\/by-sa\/3.0)]<\/p>\n\n

In response to the many questions you’ve asked us when visiting your campsite near Carcassonne<\/a> and Castelnaudary<\/strong>, we’ve decided to devote an article to it, and above all, to give you the real recipe for Castelnaudary Cassoulet.\"\"<\/p>\n\n

The origin of the Cassoulet recipe<\/h2>\n\n

Its origins date back tomedieval<\/strong> times, around the 14th century. The recipe’s creator is said to be Guillaume Tirel, known as“Taillevent<\/strong>“, cook to kings for over 60 years. The first mention of this dish appears in his cookery book “Le Viandier”, which refers to a mutton<\/strong> and pork stew<\/strong> with broad beans. Some historians theorize that he was inspired by a recipe borrowed from the Arabs<\/strong>, which emphasized spices and herbs. Sheep stew with white beans is one of the recipes in the Baghdad Culinary Treatise. Taillevent would have taken this recipe and adapted it. Beans were later replaced by ingot beans<\/strong>, imported from South America by Christopher Columbus in 1530.<\/p>\n\n

The story<\/h2>\n\n

Legend has it that the inhabitants of Castelnaudary<\/strong>, threatened by famine during the English siege of the town<\/strong>, pooled everything they had to feed the town’s soldiers. Bacon, pork, beans, sausages<\/strong> and meat were all simmered in a large bowl.The soldiers, full of energy, drove the English out of the Lauragais<\/strong> and to the English Channel!<\/p>\n\n

Where does the name Cassoulet come from?<\/h2>\n\n

Cassoulet gave its name to the dish in the 18th century. Its name comes from the“cassole<\/strong>“, a terracotta vessel glazed on the inside to make it non-porous, produced in the village of Issel, north of Castelnaudary. The mythical local dish simply took its name from the vessel in which it was cooked<\/strong>.<\/p>\n\n

Cassoulet recipe for 4 people<\/h2>\n\n

“Ingredients <\/strong><\/span><\/p>\n\n