Cassoulet from Castelnaudary

Instructions :

Pre-heat your oven at 180° during 10 minutes.
Chose an oven-proof dish.
Open the Cassoulet can and pour it entirely in the dish.
Cook in the oven for about 40 minutes 180°.
Take it out of the oven and serve hot.

Special French touch
Before serving your Cassoulet, you can create a delicious crunchy topping that will contrast perfectly with the smooth texture of the beans. To do so, sprinkle the entire dish with a mix of dried breadcrumbs* (see recipe below), and put it under the oven grill at 250° until the crumbs are golden. Take it out of the oven and serve hot.

*Dried Breadcrumbs Mix recipe
Take your stale bread and break it into small pieces.
Spread them on a baking tray.
Cook in the oven for about 30 minutes at 80° so the pieces lose all humidity.
Take the tray out of the oven and leave it to cool for about 15 minutes.
Put the bread in the bowl of a mixer and mix to obtain a thick powder.
Your breadcrumb mix is ready.
This breadcrumb mix can be kept for 3 months in a glass jar or a hermetically sealed tin box.

Wine Pairing tips :

A strong red wine from the South-West region of France (Cahors and Madiran)

A fruity red wine from the Roussillon region (Côtes du Roussillon villages)