 |
 31st July 2010
|
- Home
- Accommodation
- Holidays
- City Guides
- Languedoc Living
- Property
- Property For Sale
- Property Guide
- Languedoc Roussillon Estate Agents
- Luxury Property For Sale
- Equestrian Property
- Beziers Property
- Carcassonne Property
- Ceret Property
- Cevennes Property
- Limoux Property
- Montpellier Property
- Narbonne Property
- Nimes Property
- Perpignan Property
- Pezenas Property
- Sete Property
- Uzes Property
- Finance Zone
- Advertise your Property
- Resources
- FrenchEntrée
 Grilled Mushrooms stuffed with Pélardon Goat's CheeseA delicious starter, perfect with a light white wine!Pélardon, a little round of goat's cheese, has been produced since Roman times in the Languedoc, and now is produced in five departments surrounding the Gard and the Cévennes region. In the eighteenth century it was one of the well-known cheeses of France, and in 2000 was granted its own Appellation d'Origine Contrôllée status. The word originates from the Occitan language: 'Pelaudou'.The optimum time of year to enjoy Pélardon cheese is between May and June when the cheese is soft after the fresh pasturing over autumn and winter. It is possible to purchase different sizes of cheese, the smaller ones being more intense in flavour. Some will be covered with ground pepper, and yet others can be doused with wine, leaving a reddish tinge. When buying, look out for an AOC sticker that guarantees the cheese originates from the correct zone and has been produced according to agreed methods. An idea for an apéritif or for parties: Cut the pelardon into four quarters. Using a toothpick, attach a sun-dried tomato preserved or marinated in olive oil to the top of each quarter. Try this tantalising recipe donated by the Fromagerie des Loubies, Montignargues: Grilled Mushrooms stuffed with Goats Cheese Ingredients (for 4 people) 12 large heads of Paris mushrooms 1 shallot 25ml dry white wine (Costière de Nîmes) 4 - 5 soft Pélous or other goats' cheeses salt, pepper and thyme 2 - 3 soup spoons olive oil black tapenade (olive paste) Instructions: Chop the shallot and place in a saucepan with the seasoning. Blanch the heads of the mushrooms around 3 min and scoop out the inside Spread the tapenade in the inside of the mushrooms and fill with diced pieces of cheese Season and drizzle with olive oil before grilling 4 - 5 minutes Serve with slices of toast spread with black tapenade and a Costière de Nimes wine or Côtes du Rhône white. Food and Wine Languedoc Home Page |
Restaurant in the Minervois
 L'Es Pratx is a unique restaurant close to Narbonne where the menu is always changing with many dishes to excite your classical taste buds & eclectic dishes for the curious!
Intelligent Wine Tasting
 Vinécole is the new wine experience of the Languedoc Roussillon. Learn about wine in a relaxed and social environment, with expert advice and in a superb location.
Special Places to Stay - Languedoc Roussillon
 Find beautiful holiday rentals and gorgeous B&Bs in the Languedoc Roussillon.
|
