SOBRASADA AND OLIVE CLAFOUTIS
Exploring New Ways to Enjoy Sobrasada
Yes, sorry, I did it again! Sobrasada and I, is a long love story… When I arrive in France each time for the holiday, the first ingredient I buy is a spicy sobrasada… But between you and I, I am a bit short of recipes now. However, I have decided to try it with olives in a clafoutis version. To recreate a bit of my beloved South of France which I miss so much…
A Love Story with Sobrasada
The bold and spicy taste of sobrasada, a raw cured sausage from the Balearic Islands, paired with the salty and briny taste of olives creates a delicious combination that reminds me of the sunny and warm region of my beautiful Languedoc-Roussillon in the South of France where I have a house. To bring these together, I decided to make a clafoutis, a French dish that is traditionally made with cherries, but can also be adapted to other ingredients.
Clafoutis: A Versatile French Dish
Clafoutis is a traditional French dish that originates from the Limousin region. It is a versatile dish that can be adapted to a variety of ingredients, both sweet and savoury. The dish is typically made with a simple batter of eggs, milk, and flour, and can be filled with fruits, vegetables, or meats. The result is a light and fluffy dish that is perfect for any meal.
A Legendary Wine from the Historic Languedoc-Roussillon
To complement the sobrasada and the briny taste of the olives, I recommend a rich and full-bodied wine from the historic Languedoc-Roussillon region of France : a red wine from the Cité de Carcassonne. Boasting a myriad of beautiful traditional and fortified wines from Banyuls, Rivesaltes, and Maury, this region is renowned for its exceptional terroirs with a dry and warm climate that elevates its wine-making prowess to new heights.
A Masterful Blend of Merlot, Cabernet Sauvignon, Syrah, and Petit Verdot
Crafted from a skilful blend of Merlot, Cabernet Sauvignon, Syrah and Petit Verdot, the wine exudes dark berry fruit aromas with a tantalising touch of leather and spice, culminating in a smooth and satisfying finish that is sure to leave you yearning for more.
Steeped in History: From the Greeks to the Cathars and Beyond
Beyond its exquisite taste, the wine Cité de Carcassonne is steeped in a rich history that dates back to the 5th century BC when Greeks first introduced viticultural methods to the area. The medieval and iconic Cité de Carcassonne, an ancient fortified city located in the heart of Languedoc-Roussillon, was first built in 122 BC by the Romans and served as a defensive fortress for the Cathars during their resistance against French forces in 1209. The city was later occupied by the Trencavel dynasty before being taken over by the French in the 13th century, thus cementing its place in the annals of French history.
The Iconic Pic Saint-Loup Mountain: A Legendary Terroir in the Region
Located in the shadow of the legendary Pic Saint-Loup mountain (where I have my holiday house), which is associated with this region, this little marvel is truly a wine that reflects the beauty and grandeur of its historical and cultural origins. So why not enjoy a glass of this exceptional wine today and transport your senses to the sun-drenched hills of Languedoc-Roussillon?
The South of France in a Dish
Discover some new delicacies from my beloved country:
SOBRASADA AND OLIVE CLAFOUTIS
Ingredients
- 200 g spicy sobrasada crumbled
- 100 g green olives pitted
- 20 cl crème fraiche
- 15 cl milk
- 1 tbsp corn flour
Instructions
- Preheat your oven to 180 °C.
- In a bowl, combine the crème with the milk and cornflour.
- Add the olives and sobrasada. Stir well.
- Pour the preparation in a baking dish.
- Put in the oven for 40 minutes.
- Serve with a side salad.
Notes
Clafoutis olive et soubressade
200 g de soubressade (piquante pour moi) émiettée
100 g d’olives vertes dénoyautées
20 cl de crème fraiche
15 cl de lait
1 cuil. à soupe de maïzena
Préchauffez votre four à 200 °C.
Dans un bol, combinez la crème avec le lait et la maïzena.
Ajoutez les olives et la soubressade et mélangez bien le tout.
Versez la préparation dans un moule.
Enfournez pendant 40 minutes.
Dégustez avec une salade.
