LOU BERGIER PICHIN
Our recipes
INGREDIENTS
Raw milk, sicilian salt,vegetable rennet (Cynara cardunculus).
Weight: approximately 2,5 Kg.
No fear of being unnoticed, thanks to its elegant and full taste, this is a raw milk cheese rich in floral notes, honey scents and memories of the Occitan alpine pastures. This is "Lou Bergier" the shepherd. A tribute to grandfather Magno, and a soft dough cheese with a very delicate aroma and taste.
Great with fresh dates, Lou Berger Pichin will gently embrace with its delicacy a potato and thyme pie, a fresh peas creamy soup or extra-thin mother yeast bread slices quickly toasted. For all the lovers of the "sweet & savoury" style, its features make it excellent with shortcrust pastry with caramelised figs prepared with Burro 1889.
POACHED EGG, LOU BERGIER, WILD HERBS.
INGREDIENTS: dandelion, burdock and rosemary, 1 egg, Lou Bergier. Blanch the wild herbs in boiling water for few seconds.Boil water in a pan with a tablespoon of white wine vinegar, salt slightly and use the handle of a spoon to quickly stir the water in one direction until it's all smoothly spinning around, break the egg in the centre of the whirlpool and leave for 45 seconds/1 minute. After this, drain it provisionally on a plate covered with a sheet of kitchen towel. In the meantime, toss and toast some stale bread in a pan with a drop of extra virgin olive oil. In another pan, toss the previously blanched wild herbs with a drop of extra virgin olive oil and salt to taste. Place the toasted bread on a plate, add the wild herbs and poached egg and grate the Lou Bergier on top with the larger part of the grater.
POTATOES "CAPUNET" AND LOU BERGIER.
INGREDIENTS: 1 medium-sized Savoy cabbage, 300 g boiled and mashed potatoes, 1 white onion, 40 g Burro 1889, 300 g Lou Bergier, 80 g Kinara®, 200 ml fresh milk, 3 medium eggs, 20 g "00" flour 00, salt and pepper.
Cut 200 gr of "Lou Bergier" into cubes, place it in a high-edged pan, flour the cheese, stir delicately to mix the flour then pour it in the milk. Blanch the cabbage leaves and, as the outside leaves cook, remove them by cutting the base with a knife, place them on top of each other until all the good leaves will be removed. Add 100 g of "Lou Bergier " to the mashed potatoes by grating it through the large side of the grater and add the eggs: add the very nely chopped onion cooked on a low heat with the butter, mix all together adding 40 g of grated "Kinara®". Spread the cabbage leaves on a flat surface, with a piping bag, distribute the lling on the part of the leaf that is the closest to the stalk. Roll the leaf trying to close the sides by folding inwards. As you roll and close them put them on a baking tray covered with baking paper and sprinkle some grated Kinara® on top. Bake in the oven at 160 °C for 10/15 minutes. Put the "Lou Bergier" cubes in a saucepan and heat it"bain marie" style, gently stir with a wooden spoon until it has completely melted and then put it into an immersion blender. Serve the Capunet with the Lou Bergier fondue.
