Pas de la Case: A tourist resort in Andorra. Because it amused me, I checked out the CIA listing for Andorra: The landlocked Principality of Andorra is one of the smallest states in Europe, nestled high in the Pyrenees between the French and Spanish borders. For 715 years, from 1278 to 1993, Andorrans lived under a unique coprincipality, ruled by French and Spanish leaders (from 1607 onward, the French chief of state and the Bishop of Urgell). In 1993, this feudal system was modified with the introduction of a modern constitution; the co-princes remained as titular heads of state, but the government transformed into a parliamentary democracy.
Saint Gaudens: The local tourist site tells me that: The inhabitants of Saint-Gaudens will tell you: if you only see one monument during your time here, it should be the Saint-Pierre church! Renowned as one of the most beautiful churches along the Way of Saint James, it is one of the most recognisable symbols of Saint-Gaudens.
Le Tour specialties:
Pas de la Case: Escudella (pot au feu), trinxat (cabbage, potatoes and bacon), mountain meats, Andorran-style river trout, cold meats, cheeses, wines and craft beer
Saint Gaudens: south-western gastronomy, duck, confit
Christian Prudhomme says: The Yellow Jersey contenders could enjoy a moment of truce and the hilly stage profile seems to favour breakaway riders who will still be fresh enough in this third week of racing. They will have to shake up the race if they don’t want to miss out on one of the last clear opportunities of shining.
The 3 leaders have a 22" lead over the 10 chasers, and 7'16" over the Yellow Jersey. Can they go the whole way?
— Tour de France™ (@LeTour) July 13, 2021
🇦🇹 @PatricKonrad, 🇧🇪 @Jan_Bakelantst et 🇫🇷 @FabienDoubey ont toujours 22" d'avance sur leurs poursuivants. Peuvent-ils jouer la gagne? #TDF2021 pic.twitter.com/78qV6cesKF
🇦🇹 @PatricKonrad goes solo!
— Tour de France™ (@LeTour) July 13, 2021
🇦🇹 Patrick Konrad s'en va seul ! Le champion d'Autriche attaque et lâche ses compagnons d'échappée !#TDF2021 pic.twitter.com/mCP9vvmH4b
🏁 13KM
— Tour de France™ (@LeTour) July 13, 2021
🇫🇷 @DavidGaudu and 🇮🇹 @sonnycolbrelli are caught by the larger group, as their chase is over. 🇦🇹 @PatricKonrad has a 58" lead.
🇫🇷 @DavidGaudu et 🇮🇹 @sonnycolbrelli sont repris par le groupe de poursuivants. 🇦🇹 @PatricKonrad compte 58" d'avance. #TDF2021 pic.twitter.com/wgxoNIDUSf
🏆 🇦🇹 @PatricKonrad wins in Saint-Gaudens!
— Tour de France™ (@LeTour) July 13, 2021
🏆🇦🇹 Victoire de @PatricKonrad !#TDF2021 pic.twitter.com/1QYLPyrFWK
Pos. | Rider Name (Country) Team | Result |
---|---|---|
1 | Patrick Konrad (Aut) Bora-Hansgrohe | 4:01:59 |
2 | Sonny Colbrelli (Ita) Bahrain Victorious | 0:00:42 |
3 | Michael Matthews (Aus) Team BikeExchange | |
4 | Pierre-Luc Périchon (Fra) Cofidis | |
5 | Franck Bonnamour (Fra) B&B Hotels p/b KTM | |
6 | Alex Aranburu Deba (Spa) Astana-Premier Tech | |
7 | Toms Skujins (Lat) Trek-Segafredo | 0:00:45 |
8 | Jan Bakelants (Bel) Intermarché-Wanty-Gobert Matériaux | |
9 | David Gaudu (Fra) Groupama-FDJ | 0:00:47 |
10 | Lorenzo Rota (Ita) Intermarché-Wanty-Gobert Matériaux | 0:01:03 |
Ingredients
. 500g of pre-soaked Tarbais beans
. 1 pork knuckle
. 1 rind sausage
. 500 g of sausages
. 2 confit goose legs
. 1 ham bone
. 500 g of tomatoes
. 1 onion studded with cloves
. 1 head of unpeeled garlic
. 1 head of peeled garlic
. 1 minced onion
. 1 bouquet garni
Preparation
- Soak the Tarbais beans for 12 hours in cold water.
- Drain them, cover them largely with cold water. Blanch them, then discard the water.
- In a frying pan, melt the tomatoes, garlic and onions.
- Pour the vegetables into a large casserole dish.
- Add the rind sausage, the pork knuckle, the ham bone and the beans.
- Cover with two and a half liters of lukewarm water.
- Add the bouquet garni, the head of unpeeled garlic and the onion studded with the cloves.
- Simmer for at least 3 hours.
- ½ hour before the end of cooking, add the defatted confit.
- Pepper.
- The “cassoulet” sauce should not be too short.
- Add water during cooking to obtain the right consistency if necessary.
- Put the fresh sausage previously pan-fried on the beans.
- Gently brown for 1 hour, possibly adding cooking liquid.
- The "mounjetado" is ripe when the cooking liquid creams on the edges.
No comments:
Post a Comment