In the region Nimoise there are several farms in Camargue bull .
In Many butchers will give you the bull meat quality to make your stew. There are also delicious sausages bull for your appetizer ...
INGREDIENTS: (for 10 persons)
3 kg of bull crap 220 g salt pork
4 carrots, 2 stalks
5 cloves 3 onions
thyme, bay
a piece of orange peel
1cuil tablespoons flour 1 bottle
1 / two of good red wine
olive oil Salt and pepper
and 4 cloves
a plug 51 or Ricard Pastis
Camargue Rice
THE MARINADE: (the day before)
Put in a dish the pieces of meat with bay, thyme, 2 cloves, 2 cloves garlic into small pieces, 2 grinds of pepper, 1 onion, 2 carrots and 1 chopped celery stalk.
Cover with red wine and put a whole night in the refrigerator covered with a cloth or plastic wrap.
The next filter the marinade and remove the pieces of meat.
PREPARATION: (previous day)
In a large pan, sauté oil 2 onions, 2 carrots and celery detailed sliced bacon and cut into pieces. Add the meat, do well browned, then flour, stirring the mixture. Then pour in the marinade filtered. Then place the garlic, bouquet garni, cloves and orange zest. Lightly salt and pepper. Cover and cook over low heat for at least 4 hours to ensure the meat very tender and sauce a bit thicker.
The next day reheat the stew by adding 1 / 2 bottle cap of 51 or Ricard Pastis. Serve with rice of Camargue or fresh pasta.
your stew will be more heated the better. You can prepare more than needed and freeze it without any problem.
Appeared in France at the end of thirteenth century, the cultivation of rice, wedged between the arms of the Rhone Delta ,'s main objective was to fight against the salt that would have transformed the Camargue in vast desert, then until the 1930s, that of preparing the land for other crops in particular that of the vine ...
Today some 12 000 ha are cultivated. Rice is grown and harvested and a very high quality. Gourmet rice, the rice is cooked Camargue with pleasure ... declined in grain rice, long, and also steamed fragrant, he has bowed to demands for better venting his culinary flavors and aromas ... RICE CAMARGUE - CANAVERE :
When she was in fifth at the College of St. Gilles, Francoise Benoit was a professor Michel TRUCK. Become co-managed with her husband Jean Louis company based in CANAVERE St Giles, she appealed to the teacher not liked but obviously the artist to design a special package for the range of rice Camargue sold in delicatessens. An original way to showcase a product Gard.
Midi free Monday, September 22, 2008.
When she was in fifth at the College of St. Gilles, Francoise Benoit was a professor Michel TRUCK. Become co-managed with her husband Jean Louis company based in CANAVERE St Giles, she appealed to the teacher not liked but obviously the artist to design a special package for the range of rice Camargue sold in delicatessens. An original way to showcase a product Gard.
Midi free Monday, September 22, 2008.
http://tombereau.blogspot.com/2008/05/le-midi-libre-du-8-mai-2008.html You can buy this product:
L 'GROCERY CAR INE rue Racine 30000 Nîmes
and
THE HOUSE OF WINES road of Espiguette 30240 Le Grau du Roi
CAMARGUE RICE - AREA OF GREATER Badon :
pm ttp: / / www.camargue-production.com
Along knowledge of the great mas Badon In the selection and cultivation of the best rice you can discover all the natural flavors of the tradition of the sun.
CAMARGUE RICE - THE FISHERIES DE PROVENCE
www.pechesdeprovence.com
Michel Mathieu marie rice Camargue petal flowers
past three years, a small company Gard floundering in a quirky and poetic concept: marrying Camargue rice and flower petals. Long lavender rice, rice Full poppy, jasmine rice, red ... That's how Sins Provence has a cereal altogether ordinary combination of colors and fragrances. Available in eight compositions, rice flower became the flagship of this young brand that has been evolving since 2003 on the niche of traditional sweets and jams. Michel Mathieu
, the director of Sins of Provence working Camargue rice since 1997, sought to promote a local product subject to dangerous hazards of global competition: "The original idea was of course stand out from the mass distribution by creating its own brand, which needed to attach a product atypical. Still in the idea of surprise eyes and taste buds, Michel Mathieu seeks to "awaken the senses around a food often tasteless."
Michel Mathieu marie rice Camargue petal flowers
past three years, a small company Gard floundering in a quirky and poetic concept: marrying Camargue rice and flower petals. Long lavender rice, rice Full poppy, jasmine rice, red ... That's how Sins Provence has a cereal altogether ordinary combination of colors and fragrances. Available in eight compositions, rice flower became the flagship of this young brand that has been evolving since 2003 on the niche of traditional sweets and jams. Michel Mathieu
, the director of Sins of Provence working Camargue rice since 1997, sought to promote a local product subject to dangerous hazards of global competition: "The original idea was of course stand out from the mass distribution by creating its own brand, which needed to attach a product atypical. Still in the idea of surprise eyes and taste buds, Michel Mathieu seeks to "awaken the senses around a food often tasteless."
blends are available based on several varieties registered PGI (protected geographical indication) "Camargue rice . And obviously the demand and opportunities are there. After three years of existence, the turnover will crescendo and small mark Gard in France is present in 400 windows of the dining grocery stores fine cuisine and great hotels. All care provided at a cost, which keeps the rice flower of a consumer to make an elegant gift. In shop, pack of 500 g is sold around four euros.
Echos - Midi Libre, 28 August 2007
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