#pounti

[philoursmars]

Une longue série sur la bouffe, deuxième service ! Passons aux spécialités. Ici, cuisine des 4 coins (enfin,... des 6 coins) de la France (et un poil de Wallonie):

Lyon, rue St-Jean, bouchon "Le Fiston" : tablier de sapeur

île d'Oléron, La Cotinière, resto "La Gaieté" : éclade de moules

Brest, "L'Attitude Crêpe" : le kig ha farz

Albepierre (Auvergne), Hôtel du Plomb du Cantal - assiette auvergnate avec pounti, truffade (ou aligot ? Je ne me souviens plus), charcuteries...

La Ciotat : le gratin dauphinois d'Isabelle (d'origine grenobloise !)

Tournai (Wallonie, Belgique) : endives au gratin et carbonnade flamande (et frites, of course)

Vallon-Pont-d'Arc (Ardèche), resto du site Chauvet 2 : lissé de pois chiche, caillette, fondant de châtaigne

Lille, brasserie "Les 3 Brasseurs" : dans le sens horaire, frites, welsch (je pense), carbonnade flamande, os à moelle et potjevleesch

Boulogne-sur-Mer : welsch

[natacha-peaster]

Aveyron Food

During summer 2020 I went to Aveyron for the holidays and I had a lot of wonderful food ^^ I made drawings of it for my food blog : https://le-carnet-culinaire-de-nayala.tumblr.com/ Here you have :

Sausage and “aligot”, a wonderful potato puree with a lot of regional cheese.

“Fouace”, a really good kind of brioche.

“Pounti” a kind of salty cake with prunes.

“Farçous”, a kind of pancake with chard.

[famille-vauvberr]

[chefadriano]

Pounti Auvergnat>

ingredienti e dosi per 6 persone : 3 large leaves of swiss chard (keep the whites for another use), rinsed and chopped -a handful of fresh flat-leaf parsley, rinsed and chopped - 8 leaves of fresh sage, rinsed and chopped - one onion, peeled and chopped - 200 gr all-purpose flour -4 eggs - 1/2 C (125 ml) of milk- 400 gr shredded pork meat (possibly mixed with veal as well, as in the French "chair à saucisse") - a crustless slice of stale bread, crumbled -1/4 tsp salt - a good grind of pepper - 250 gr prunes (a.k.a dried plums, about 20) with or without the pits -- I used semi-dry prunes which are nice and plump, but you can use the very dry ones after soaking them overnight in a bowl of tea to plump them up -a dab of butter-

- fate cosi>

Preheat the oven to 180°C (360°F), and grease a terrine dish (don't forget to grease the lid if your dish has one) with butter. In a large mixing bowl, beat together the flour and the eggs. Pour in the milk and whisk well. Add in the shredded meat, the sliced onion, the crumbled bread, salt and pepper, and mix again. Add in the chopped chard and herbs, and mix again until thoroughly combined. Pour a third of the mixture in the greased terrine dish. Top with half of the prunes, arranging them evenly to make sure every terrine slice will have a bit of prune in it. Cover with another third of the mixture, top with the rest of the prunes, then pour in the rest of the mixture. Cover with the lid of your terrine dish (or a piece of foil if your terrine dish is desperately lidless) and put into the oven to bake for an hour, or until a knife inserted in the center comes out clean. Switch the oven to grill, remove the lid (or foil) and return the terrine into the oven for five minutes, or until the top is nice and golden.Let rest on the counter for 15 minutes, then unmold. Cut in thickish slices with a serrated knife (delicately pushing aside any pit that the blade encounters) and serve warm, at room temperature or cold. And if you've left the pits in, be sure to warn your guests! Leftovers are also excellent the next day, and slices can be reheated gently in the microwave or sauteed in a hot skillet with just a little oil.