Cassoulet
Cassoulet
Cassoulet (pronunciation: /ˌkasʊˈleɪ/) is a rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (Chicharrón) and white beans (Navy beans). The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides.
Etymology
The term Cassoulet is derived from the French word Cassole, referring to the traditional earthenware pot in which it is cooked. The name Cassole is derived from the Occitan word casso, meaning 'pot' or 'cauldron'.
Related Terms
- Casserole: A kind of stew that is cooked slowly in an oven.
- Chicharrón: Fried pork belly or fried pork rinds; used in the traditional Cassoulet recipe.
- Navy beans: A type of white bean used in the traditional Cassoulet recipe.
- Occitan: A Romance language spoken in southern France, Italy's Occitan Valleys, Monaco, and Spain's Val d'Aran.
See Also
External links
- Medical encyclopedia article on Cassoulet
- Wikipedia's article - Cassoulet
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