It’s that Sunday in May when everything picks up speed: the first strawberries arrive at the market, plump and a bit too fragrant to be ignored. And that’s where the breaded cabécous come in. Two simple things. A result that surprises.
Ingredients :
- The cabécous — These are small round goat cheeses from the Lot region, aged for about ten days. Choose them slightly firm to the touch — not too ripe, or they will melt before the crust is ready. In supermarkets, Picandine or Soignon brands work well.
- Strawberries — Gariguette or Mara des Bois if you can find them. The natural sugar caramelizes in the oven with the honey — with an insipid December strawberry, you get nothing. Out of season, move on or adapt with figs.
- Fresh thyme — Strip the leaves by hand directly into the breadcrumbs. Fresh thyme when cooked smells truly different from dried thyme — more vibrant, almost citrusy. Dried works if you have no choice, but reduce the quantity.
- Balsamic vinegar — No need for the fancy vintage stuff. A Balsamic Vinegar of Modena PGI at 4-5 euros does the job perfectly. It reduces with the honey and creates that slightly syrupy sauce that coats the strawberries and keeps them from being too sweet.
