Cantal PDO
Multiple sensations: an either soft or powerful flavour depending on ripening
Salers PDO
An exceptional farmer’s cheese: robust, spicy and floral
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Recipe using Bleu d’Auvergne: Tagine of rabbit, potatoes with saffron and Bleu d’Auvergne cheese
Main dish
Bleu d’Auvergne
Easy
Slightly costly
Preparation: 15 mins
Cooking time: 105 mins
4 people
- 4 boned rabbit legs
- 600 g potatoes
- 3-4 strands saffron
- 15 g dried apricots
- 15 g prunes
- 15 g raisins
- 20 cl veal stock
- 15 g flaked almonds
- 2 cl olive oil
- 100 g Bleu d’Auvergne cheese
- Fry the boned rabbit legs on all sidese in the hot olive oil.
- Peel, wash dry and slice the potatoes lengthwise.
- In a tagine, place the potatoes, then the browned rabbit legs on top of these, the raisins then the sliced dried apricots and prunes.
- Pour over the veal stock and add the saffron.
- Place in medium oven for 1hr 45mins to 2 hrs.
- 15 mins befor the end, fry the flaked almonds without fat in a non-sticking frying pan, and add them to the tagine with the Bleu d’Auvergne cheese.
- Serve piping hot straight from the tagine.
Conseils
Recipe by Emmanuel Laporte.
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