Catégorie
Yields1 Serving
For 6 persons
Ingredient:
 300 g chopped bacon
 300 g chopped pork (shoulder)
 200 g greens of finely chopped Swiss chard leaves
  1 large chopped onion with 1 handful of simple parsley
  1 little thyme flower
 180 g of pitted prunes, dipped the day before in a salad bowl of hot tea drained and cut into large dice.
 4 of milk
 120 g of flour
 4 eggs
 Salt and pepper from the mill
Preparation:
1

In a large bowl combine together ground pork, chopped bacon, chopped onion, parsley, minced chard leaves, a little thyme flower, salt and pepper and mix well by hand (well clean) then cover a film of food and return to the fridge for at least 1 hour (taking perfumes).

2

Turn on the oven at 210 ° (thermostat7).

3

In a bowl to pour the flour make a small hole in the middle (fountain) then incorporate the milk, salt and pepper, mix gently so as not to have lumps and add eggs beaten omelette.

4

Then mix the pork mixture with the flour mixture. Mingle them intimately so that they have only one consistency.

5

Pour it into a high dish (the crucible) then take your pieces of prunes and press them with your thumb into the dough (so you’ll get in the whole Pounti).

6

Put in the oven for 10 minutes at 210 ° (thermostat 7) to enter the appliance and then lower to 170 ° (th6) for another 45 minutes.

7

Test with the tip of a knife that should come out dry and hot.

8

Serve in the meantime ten minutes with a salad and a glass of good ribs auvergne or Saint-Pourcain for example.

9

You can also eat the cold pounti and even cut into thick slices and then fry them in butter.

10

A pleasant moment in the heart of Auvergne gastronomy.

11

Enjoy your meal from

Ingredients

For 6 persons
Ingredient:
 300 g chopped bacon
 300 g chopped pork (shoulder)
 200 g greens of finely chopped Swiss chard leaves
  1 large chopped onion with 1 handful of simple parsley
  1 little thyme flower
 180 g of pitted prunes, dipped the day before in a salad bowl of hot tea drained and cut into large dice.
 4 of milk
 120 g of flour
 4 eggs
 Salt and pepper from the mill

Directions

Preparation:
1

In a large bowl combine together ground pork, chopped bacon, chopped onion, parsley, minced chard leaves, a little thyme flower, salt and pepper and mix well by hand (well clean) then cover a film of food and return to the fridge for at least 1 hour (taking perfumes).

2

Turn on the oven at 210 ° (thermostat7).

3

In a bowl to pour the flour make a small hole in the middle (fountain) then incorporate the milk, salt and pepper, mix gently so as not to have lumps and add eggs beaten omelette.

4

Then mix the pork mixture with the flour mixture. Mingle them intimately so that they have only one consistency.

5

Pour it into a high dish (the crucible) then take your pieces of prunes and press them with your thumb into the dough (so you’ll get in the whole Pounti).

6

Put in the oven for 10 minutes at 210 ° (thermostat 7) to enter the appliance and then lower to 170 ° (th6) for another 45 minutes.

7

Test with the tip of a knife that should come out dry and hot.

8

Serve in the meantime ten minutes with a salad and a glass of good ribs auvergne or Saint-Pourcain for example.

9

You can also eat the cold pounti and even cut into thick slices and then fry them in butter.

10

A pleasant moment in the heart of Auvergne gastronomy.

11

Enjoy your meal from

Notes

Pounti Auvergnat

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