Azinat was the staple dish of peasants from Ariège, Tarascon, Massat, Siguer or elsewhere, each village having its own way of preparing it. There are two kinds of azinat, the "poor" close neighbor of the garbure and the "rich" which is a real festive dish because we add that little something extra that is the rouzole.

Ingredients for 10 people

  • 2 large green cabbages
  • 10 carrots
  • 8 potatoes
  • 3 pork knuckles
  • 8 duck legs confit
  • 3 rind sausages
  • 1 rouzole (stuffing) of about 500 g well browned in the pan

Preparation

First blanch the whole cabbages. Then put them with the carrots in the pot in cold water with a ham bone, the pork shanks and the rind sausages.

Season with salt and pepper and cook very slowly, about two hours. Then add the rouzole, potatoes and duck confit. Cook for another hour on low heat.

Pour the broth over country bread, sprinkle with grated cheese, then brown in the oven: this gives a gratin soup.

Meats, vegetables and rouzole then serve together as a complete dish.


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