Caillette ardéchoise is an emblematic dish of the region, reflecting the rich gastronomic heritage of Ardèche. This small pâté, whose recipe is passed down from generation to generation, embodies conviviality and local know-how. Each family has its own version, adding a personal touch to this traditional specialty.
Preparation steps
- Preheat the oven to 200 ° C.
- Meanwhile, put the chard to cook in boiling water.
- Stop cooking when it starts to boil again. Press them.
- Chop together the pressed chard, meat and offal, scrapings and chestnuts.
- Season. Mix everything together.
- Form into balls. Bake for 45 min to 1 hour, keeping an eye on them.
- The caillettes are ready when they are golden brown on top.
Tasting and accompaniments
Ardèche caillette with chestnuts can be enjoyed in various ways:
- Cold: As a starter, accompanied by a green salad.
- Hot: As a main course, served with fried potatoes or seasonal vegetables.
This tasty dish is ideal for convivial meals, reflecting the authenticity and generosity of Ardèche cuisine.
Where to taste caillette in Ardèche ?
To enjoy authentic caillettes, head to the local charcuterie shops in the Cévennes, particularly in Chabeuil, where the Caillette FairThis event celebrates this traditional know-how, appreciated by locals and visitors alike.
The chestnut: a treasure of the Ardèche region
Incorporating chestnuts into the caillette highlights the importance of this fruit in the culinary culture of Ardèche. Symbol of the region, the chestnut brings a sweetness and a unique texture to the preparation, thus enriching the palette of flavors of this traditional dish.
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