Pounti is a dish originating from Cantal, This is a very old dish, born at the end of the 19th century, beginning of the 20th century and which, depending on the place, has several names. We find the name pounti in Cantal but also the term picoussel in Occitan, which designates what birds eat, because it is made with leftovers, crumbs. Un One of the essential elements of pounti is the prune. However, there were very few dried prunes until the end of the 19th century, so they made “lean pounti”, without meat and without prunes. It was a kind of stuffing with herbs and buckwheat flour.
Ingredients
- pancake batter with 5 eggs, 250g flour and 1/2 liter milk
- 1 slice of fatty or smoked bacon (about 100g)
- 1 slice of ham or leftover pork (about 100g)
- a few knobs of butter
- 15 pitted prunes
- 1 onion
- 1 bunch of parsley
- 4 chard leaves
- salt and pepper
The preparation
- Preheat the oven to 200°C. Make the pancake batter a little thick. Add a very fine hash, composed of: the slice of bacon, the slice of ham or leftover pork, the handful of parsley, the chard, the onion. Salt and pepper.
- Coat the terrine with butter, and if necessary line the bottom with thin slices of bacon.
- Pour half of the mixture into the bottom of the terrine. Layer a bed of prunes on top, then add the second half of the mixture. Bake for 1 hour at 180°C.
- Serve hot as a starter, with tomato coulis, salad or simply plain.
