Two communes, located just a few kilometers from Agde, are known for their individual specialties, which have made the reputation and pride of their inhabitants.
Do you know the sweet onion from Lézignan-la-Cèbe or the little pâté from Pézénas?If not, I invite you to make these discoveries a reality, because they’re well worth the effort. See for yourself.
Sweet onion from Lézignan-la-Cèbe
It would appear that lord Pierre de LEZIGNAN, returning from the Crusades, brought back from PERSE in the 13th century, sweet onion plants.More precisely, written records show that its cultivation dates back to the 15th century, and that it was in the 17th century that the commune decided to add the word Cèbe to the village’s name.Since then, it has been grown in this small hamlet, whose motto is :
” La cèba dès LEZIGNAN es douça couma lou pan ”
(LEZIGNAN cedar is as sweet as bread)
A vegetable with many therapeutic virtuesBut some people also claim it to be an aphrodisiac!It is said to be an excellent food for limiting the risk of certain cancers, notably those of the larynx, ovary, colon, oesophagus and even the brain.It also protects against cardiovascular disease, providing the antioxidants the body needs and helping to lower LDL levels.It could have been classed as a forgotten vegetable, but fortunately, in recent years, it has found its way onto the shelves, allowing gourmets to enjoy its sweet, subtly sweet flesh. It differs from its congeners in its flatter shape and white hue.Its cultivation presents no major difficulties. It likes light, sandy, well-drained soil. It’s a good idea to space each plant about 20 cm apart and each row 20 to 30 cm apart, because in the right conditions, it can reach a weight of 2 kilos! An impressive plant.
A sweet onion par excellence, it’s best eaten raw and can be served in a variety of ways, in salads, fricassons, anchoyade….
Since 2015, the cèbe has been erected as a totem, and wherever it’s performed, we hear, “A qui la Cèba de LEZIGNAN!”
It’s up to you to make the most of this succulent onion with this recipe for chicken rillettes, ideal for summer diets:
INGREDIENTS :
3 chicken breasts
2-3 gherkins, thinly sliced
½ sweet onion, thinly sliced
Salt, cayenne pepper
0% fromage blanc
RECIPE :
Cook the chicken breasts in a little fat.
Chop and mix all ingredients.
Pack into a bowl and refrigerate for a few hours.
Serve with a green salad or toasted bread.
A real delight!
Le petit pâté de Pézénas
Le petit pâté de Pézénas… You might think it’s just another delicatessen recipe… But it’s not.Le petit pâté de Pézénas is presented in the form of a pâté en croute. but in the form of a spool containing a subtle salty-sweet stuffing lightly flavored with lemon.The history of this little cork goes back over 250 years.In 1768, the Viceroy of India, Lord Clive, came to settle in Pézénas with his court.During his stay, he regularly organized receptions at which his regular cook would serve one of his specialties, a small pâté stuffed with a mixture of lamb meat, brown sugar and lemon.The guests were delighted and particularly appreciated this subtle and unusual mixture.In developing and making his own recipe, this cook was inspired by the Minces Pie from Great Britain that the colonists had taken to India.Enchanted by his stay in Piscénois, Lord CLIVE wanted to leave a trace of his visit with the locals, in gratitude for the warm welcome he had received.So he handed over the recipe for what was to become the Petit Pâté de Pézénas to a number of Piscénois pastry-making families.
You’re in luck, dear readers, because we’ve managed to get hold of the recipe for Pézénas pâté, and we’re delighted to share it with you.
INGREDIENTS:
-500 grams shortcrust pastry
-600 grams boneless lamb shoulder, minced
-pepper, salt, cumin, nutmeg, cinnamon
-100g raisins
-2 tablespoons brown sugar
-200g lard
-1 lemon
-1 egg
RECIPE:
Prepare the shortcrust pastry and divide into two equal balls. Leave to rest in a cool place for one hour.
Brown the lamb in 30g of lard.
Leave to cool and mix the meat with the raisins, lard, brown sugar, grated lemon zest, spices, salt and pepper.
Roll out one of the two balls and take 15 discs of dough with a diameter of 10cm, 15 of 9cm and 15 of 5cm.
Fill each 9cm disc with filling and brush edges with beaten egg.Place the 10cm discs on top and press the edges together.
Brush with egg wash and top each pâté with a 5cm disc. Brown again.
Place on a buttered baking sheet and bake for 30 min at Thermostat 7 (200° C). Meanwhile, prepare the second batch with the second ball of dough.
Enjoy your meal!
