Recipe: Pounti auvergnat

Name: Pounti auvergnat
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Ingredients: a Pounti auvergnat for 6 people:10.5 oz (300 g) of chopped country fat bacon; 10.5 oz (300 g) of farm pork meat (shoulder) chopped; 7 oz (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; 6.25 oz (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; 4.25 oz (120 g) of flour; 4 organic or fresh farm eggs; salt and ground pepper

By chef patrick Asfaux 4.8/5 (37 reviews) · 🍳 22 made it

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

Adjust for

servings

a Pounti auvergnat for 6 people:

10.5 oz (300 g) of chopped country fat bacon
10.5 oz (300 g) of farm pork meat (shoulder) chopped
7 oz (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
6.25 oz (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
4.25 oz (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).