The traditional recipe of the valley

For a month and a half, Mikaël Jaulin took over the reins of the historic Négociants café-brasserie, built in 1898. This Thursday, the chef prepared the traditional croustade, the region’s famous stew. “At the time, it was the dish for the bottom of the fridge, the vegetables and the meat to finish … and we cooked it over a wood fire”, explains the restaurateur. The villagers went to the baker to bake it, rolled up in its puff pastry. “ A balanced and simple meal to share “, smiles the chef. But beware, it is a dish that does not heat up, at the risk of losing the flavors.

Clermont croustade

Sweat the 200 g of onions, garlic and 1 kg of carrots and celery for 5 minutes. Add a jar of dried porcini mushrooms, stir for 3 minutes then deglaze with 25 cl of white wine.

Halfway through cooking, add the 500 g of diced veal and 1.5 kg of ground veal meatballs. Stir gently until all of the juice is gone. Let cool. On a puff pastry, put the meat and vegetables and cover them with another dough. Pinch the two pasta to enclose the meat. Baking 40 minutes in a hot oven (170 ° C).

Tip: brown the dough with egg yolk for a nice color.

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