Azinat was the staple dish of the peasants of Ariège, Tarascon, Massat, Siguer and elsewhere. Each village had its own way of preparing it.
There are two kinds of azinat, the "poor" one, close to the garbure, and the "rich" one, which is a real festive dish because it benefits from this little extra, from something that is the "rouzolle".
The azinat
Ingredients
For 10 people
2 big green cabbages
10 carrots
8 potatoes
3 pork shanks
8 duck legs confit
3 rind sausages
1 rouzole (stuffing) of about 500 g well pan-fried
Preparation
Blanch the whole cabbages first. Then put them with the carrots in the stewpot 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, the potatoes and the duck confit. Cook another hour slowly.
Use the broth to make a soup au gratin by pouring it over country bread and sprinkling it with grated cheese.
Meat, vegetables and rouzole are then served as a complete dish.
La Rouzolle
Ingredients
350 g sausage meat
150 gr country ham (cured ham)
3 eggs
Bunch of parsley
2 grains of garlic
A bowl of bread dipped in milk
Preparation
Chop and mix all the ingredients together to form a large cake and fry it on both sides.
You can also make small patties.
The taste is unchanged and this gives a more modern note.
Where the rouzolles are placed on the broth of the azinat, half an hour before serving.
Site of Promotion of the Azinat and Rouzolle ariégeois
