The Alps near Annecy. If I looked this good half the time, I mean, jeez.
So last week we were in La Clusaz in the French Alps for our spring vacation. Its usually a ski resort but this time of year the scenery is really beautiful especially down near Lake Annecy where we spent much of our time. This part of the world is known for lots of delicious foods- raclette, fondue, tartiflette to name but a few. Cheesy and heavy these are often fed to skiers after a long day out on the slopes or to spring time tourists who like cheese 🙂 Speaking of which, there are also lots of delicious cheeses like reblechon- tres creamy, tomme de savoie ( and other tommes)- semi soft, and abondance- a 2 year old hard cheese to name a few local ones which are all awesome. Although \i have to say this is the probably the first time in my life I feel slightly cheesed out. We ate out a lot, but on the few nights we were in we decided to try some local cooking at home in the Chalet Le Grizzly where we were staying.
Diots de Savoie au vin blanc, et champignons sauvages sur du pain grillé
or in anglaise Sausages in white wine and wild mushrooms on toast
Diots are a delicious french meaty sausage lightly flavoured with nutmeg that can be consumed raw- often with mustard, or cooked. When cooked, they are traditionally simmered in a white wine and onion sauce, and often served with creamy cheesy garlicy crozets which are teeny tiny square pastas. We used the basis of the traditional recipe for the sauce but added some extra vegetables to the mix in an effort to be healthy. This recipe is happy to be cooked in a single large pot so its nice and easy. The first time we made this we also had some wild mushrooms from the local markets on toast but sadly we have no pictures of these because we forgot and ate them up too quickly. But the diots were so delicious we made them again for family so we had 10 sausages, and this time we took photos. We’re going to provide the diot recipe for two (and the mushrooms sans photos), so don’t get too confused if you follow it and your pot doesn’t look like it has 10 sausages like the pictures. Here’s how its done:
Diots de Savoie -Serves two
Ingredients:
Four Diots de Savoie from your friendly french butcher. We reckon yorkshire sausages or the like could also work.
One Tbsp Flour
One Tbsp Butter and one Tbsp olive oil for frying
One large white onion
Two large garlic cloves
Two large handfuls of small new potatoes
10-12 Asparaguses
500 ml Chicken stock
250 ml Dry white wine such as Apremont
Pepper (no salt as the sausages are salty)
Herbs de Provence
Crusty baguette for mopping up sauce
One large pot
Wine: Usually served with white wine. We can definitely recommend the local Savoie Apremont Sec- quite light and dry and a good accompinament to a heavy meal. Or if you fancy the red a bottle of Arbin which is also a nice local wine – quite full bodied and pleasantly peppery.
Method:
Chop your garlic into small pieces, and cut your onion in half and slice into thin half moons. In your large pot melt the butter and oil. Once foamy, lightly sauté the onion and garlic.
Don’t make the mistake of cutting the onions as per the anchovy pasta, aka. The ONLY Correct Way To Chop An Onion. It is not the only correct way.
I can’t believe how goddamn big the garlic is in France.
Add the diots whole and cook until golden brown.
Apparently you can just eat these things raw. Not for us.
Sprinkle with flour to make a bit of a roux and stir.
Roux is so French I want to kiss it with tongues.
Add the white wine, stock ,pepper, herbs de provence, and new potatoes (If the potatoes are not very small cut in half first). Cook over low heat for about 30 mins (lid off). The jucy salty oils from the sausages should meld into your sauce, and it should gradually thicken. Add the asparagus and cook for a further 15 mins.
Stewing away.
Scoop out into shallow bowls. Eat!
Make sure none of the sauce spills. Wipe the counter with a baguette if this happens.
Tips: If your sauce doesn’t thicken like you want it to, add a little sauce to a bowl and gradually stir in some more flour. Once incorporated slowly add to the pot. Also, if you have any of the sauce left over you can add some more veg to it and make it into a soup!
For the wild mushrooms (morels and girolles) on toast:
This recipe is super simple but really really delicious. Its a great way to prepare any kind of flavoursome mushroom.
Ingredients:
1 Tbsp Butter
2 garlic cloves
Salt and peps
250g morels sliced thickly
250g girolles whole
crusty baguette
Melt the butter. Once foamy add the garlic and saute for a few minutes. Add the mushrooms, sprinkle with a little salt and pepper and saute till soft. In the meanwhile toast slices of your baguette in the toaster or oven. Pour the buttery mushrooms all over the toast. Enjoy!
THE ROTATO 