Recipe: Pounti auvergnat

Name: Pounti auvergnat
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Ingredients: 300 g de lard gras paysan haché; 300 g de viande de porc fermier(épaule) haché; 200 g de verts de feuilles de blettes ou de cardes émincées finement; 1 gros oignon haché avec 1 poignée de persil simple lavé; 1 peu de fleur de thym; 180 g de beaux pruneaux dénoyautés, trempés la veille dans un saladier de thé ou de vin chaud égouttés et coupés en gros dés.; 4 dl de lait entier; 120 g de farine; 4 oeufs bio ou frais de ferme; sel et poivre du moulin

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.8/5 (37 reviews) Other dishes

Prep 20 min

Cook 60 min

Total 1h20

Servings 6 serv.

A typical Auvergnat complete and easy-to-make dish, this Pounti recipe is the one passed down through generations in the Escure family from Fontanges (Cantal)

Ingredients for 6 servings

a Pounti auvergnat for 6 people:

300 g of chopped country fat bacon
300 g of farm pork meat (shoulder) chopped
200 g of green chard or card leaves thinly sliced
1 large onion chopped with 1 handful of fresh parsley washed
1 pinch of thyme flowers
180 g of beautiful pitted prunes, soaked the day before in a bowl of tea or hot wine, drained and cut into large dice.
4 dl of whole milk
120 g of flour
4 organic or fresh farm eggs
salt and ground pepper

Step-by-step directions

1 In a large bowl mix together the chopped pork, chopped bacon, chopped onion, with parsley, thinly sliced chard or card leaves, a pinch of thyme flowers, salt and pepper and mix well by hand (clean hands) then cover with plastic wrap and refrigerate for at least 1 hour (flavor absorption).

2 Preheat the oven to 210°(th7).

3 In a mixing bowl pour the flour and make a small well in the middle (well) then incorporate the milk, salt and pepper, mix gently to avoid lumps and add the eggs beaten like an omelette.

4 Then mix the pork mixture with the flour mixture, blend them intimately so that you have only one consistency.

5 Pour it into a high dish (the casserole) then take your prune pieces and push them in with your thumb into the batter (this way you will have them throughout the Pounti).

6 Put in the oven for 10 minutes at 210°(th7) to sear the batter then lower to 170°(th6) for another 45 minutes. as usual test with the tip of a knife which should come out dry and hot.
Serve after waiting about ten minutes with a garden salad and a glass of good Côtes d'Auvergne or Saint-Pourçain for example.
You can also eat the pounti cold and even cut into sli

Pruneaux Porc Cuisine ancienne Plat traditionnel Blettes Facile et rapide Auvergne