The recipe for cream of mogettes.
This little white bean is one of the great specialties of the Vendée. Mogette, also called ingot, was brought from Mexico by the Spanish conquistadors in the 16th century.
Some seeds were offered to Pope Clement VII, who saw this as an interesting solution to fight against famines.
Little by little the bean comes back, settling in the southwest (it will give birth to the famous cassoulet). Here he is a few decades later in Vendée where the climate suits him perfectly. Mogette then became a staple of local gastronomy with an IGP in 2010.
Its name comes from monjito, “little monk” in Provençal, because its shape and color evoke a praying monk.
This starchy food has many advantages: vitamins, proteins, magnesium, it is highly recommended. It is harvested fresh from the end of August, then semi-dry (50% humidity) or dried for longer storage (800 hectares today in Vendée).
The recipe for crème de mogettes: Ingredients :
- 300 gr of cooked mogettes
- 1 squeeze of lemon
- 1 tsp cumin
- 1 tbsp of heavy cream
- Salt pepper
- Mix the mogettes with all the ingredients and serve with toasted bread.
