White Cassoulet

Name: White Cassoulet (Schweizer Ritscher)
Yield: 6 to 8 servings
Cuisine: American
Ingredients: 6 tablespoons (20 g) minced fresh chervil; 2 tablespoons (5 g) minced fresh chives; 2 cups (450 g) dried white beans; 2 cups (200 g) chopped leftover roasted pork or veal; 2 cups (200 g) chopped leftover roasted pork or veal; 1 cup (100 g) chopped leek, white part only; 2½ cups (500 g) pearl barley; 2 cups (500 ml) whole milk or heavy cream; 2 cups (500 ml) whole milk or heavy cream; 3½ cups (875 ml) Basic Pork Stock or Basic Veal Stock; 3½ cups (875 ml) Basic Pork Stock or Basic Veal Stock; sea salt and freshly grated pepper to taste; sea salt and freshly grated pepper to taste; 1 cup (75 g) grated pecorino romano cheese; 1 cup (250 ml) dry white wine

Schweizer Ritscher

Preparation info

6 to 8
servings

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

The cheese originally used in this recipe was called ball cheese (Ballekees) and was hung in bags and aged in the attic. It had a small, soft interior and a thick, hard, yellow rind. Since this cheese is no longer made, I have substituted pecorino romano, which is similar in saltiness and sharp taste.

Ingredients

2 cups (450 g) dried white beans
2½ cups (500

Europe
Americas
Germany
United States
Stew
Pennsylvania

Method

Cook the beans in 1 quart (1 liter) of salted water for 25 minutes or until tender. Drain and discard the water.

Preheat the oven to 350°F (175°C). Mix the cooked beans, uncooked barley, leek, and pork in a covered casserole or baking dish. Add the pork stock, cover, and