Does anyone have a recipe for a french peasant dish called petti salli (not sure of the spelling)?!
Answers: Rick steine featured it on his French Odessy cooking show it has salt cured pork belly, stock, lentils and carrots and onions. Do you have a recipe - thankyou
It is Petit Salé?
(Petit is pronounced [pe'ttee], and salé is pronounced [sa'lleh]).
A couple of links (they have the recipe in french as well - would be cool to have that version too, don't you think?)
http://www.cuisine-french.com/cgi/mdc/l/...
http://www.aftouch-cuisine.com/recipe/pi...
Petite Salé
For the Brined Pork (Petite Salé):
About 3 pounds of meat (not counting bone) from a picnic ham, shoulder roast, or loin
2 1/2 gallons cold water
1 cup Kosher salt (iodized salt is bitter)
3/4 c. sugar
2 bay leaves, crushed
peppercorns
1 clove
6 allspice berries
3 garlic cloves, crushed
1 T. dried thyme leaves
large nonreactive stockpot, or canning pot
combine all ingredients, cover, and let rest at least 5 days in the refrigerator, longer if possible, up to a week. Roast until the internal temperature reaches about 130 degrees in a 350 degree oven, or grill over a very low charcoal fire until done, or if it is a loin, slice and sautee for meals or breakfast. Use or freeze after it is cooked and deboned and cut into serving chunks, about 2 to 4 ounce pieces.
For the lentil dish known as Petite Salé:
1 cup lentils, green Puy type preferred
4 chunks brined pork
4 small pork sausages, unsmoked
1 yellow onion, diced
1 carrot, peeled and diced
1 rib celery, diced
1 t. dried thyme leaves
1 or 2 bay leaves
1 fistful of parsley, chopped
1 or 2 cloves garlic, minced
2 ripe tomatoes, roughly chopped
salt, pepper
4 cups broth or water
Simmer the cleaned lentils with all of the other ingredients except the sausages for about 1/2 to 3/4 hour, or until soft and done. Check for seasoning. Meanwhile, grill the sausages in a little oil over medium heat for about 20 minutes, until browned on both sides. Do not prick. Serve them whole with the lentils, or slice diagonally into 1" or 2" pieces. Make sure each bowl has one piece of pork and one sausage. Serve with crusty bread and a simple red wine. Beaujolais. Serves 4.