Rouzole

01 / О БЛЮДЕ

Что это за блюдо

Исходное описание на английском языке. Русский перевод ещё не добавлен.

Rouzole is a meat-based stuffing from the Ariège department in France. It emerged from rural households in the Comté de Foix region where it was devised as a way to use leftovers from the pig slaughter combined with stale bread, eggs and herbs, often made to accompany the large cabbage-and-pork stew known as azinat. The preparation calls for hunch of sausage meat or minced pork, together with diced country ham or pork belly, stale bread soaked in milk, whole eggs, chopped garlic and parsley. These ingredients are mixed until well combined, seasoned with black pepper, formed into one large pancake or several smaller patties and cooked in a skillet in pork drippings, duck fat or lard until browned on both sides. Variations include using purely sausage meat instead of ham and pork belly (a simpler form), reducing or omitting the garlic and parsley when those were scarce, adding onions or chives in some villages, or baking the mixture instead of pan-frying for a lighter version. A distinctive feature of rouzole is that it is often placed on top of the hot stew (azinat) about half an hour before serving so it absorbs the cooking broth while finishing its own cook, thus integrating into the main pot and enriching it simultaneously. Rouzole is eaten hot alongside the cabbage-and-pork meal but can also be served on its own as a pattie with a green salad. It pairs well with hearty red wines from the southwest of France, rustic country bread and pickled vegetables which balance the richness and savoury depth of the mince-and-bread filling.