Medieval style cooking with the clay cassole
A cassole (Occitan: caçòla) is a conical earthenware container, glazed inside. The name originates from the French form of the Occitan word caçòla
Cassoles have been made in Issel, (close to Castelnaudary) since 1377, when an Italian potter, (who produces household utensils, including oulels, boiling pots intended to boil in front of the fire), immigrated in France. It is sometimes called “oula”. The very name of the famous French casserole dish called cassoulet derives from the cassole.
The Cassole is made of a mixture of clayey-limestone soil of Lauragais and non-calcareous silico -aluminous refractory earth coming from the lands of Issel, Saint-Papoul or Revel, which ensures its solidity against thermal shocks. The cassole is then internally glazed to guarantee its tightness.
Ingredients: 8 persons
2 chicken medium sizes
2 eggplants
1 bunch of spring onions
1 leek
2 sticks of celery
2 kg potatoes
1 bunch of parsley
½ bunch thyme
5 bay leaves
1 inch ginger root
1 bottle of white wine
1 liter water
3 tbsp veal stock powder
2 tbsp chicken stock powder
1 tbsp paprika
½ tbsp smoked paprika
1 tbsp garlic powder
1 tbsp crushed black pepper
1 tbsp cumin seeds
300 grams duck fat
1 tbsp course sea salt
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