Pounti, a traditional sucré-salé dish
Pounti is a traditional dish from the Cantal and Aveyron regions, in southern Auvergne, and embodies the rustic flavours of rural cuisine.
Made with local farm products and leftover meat, this sweet and savoury dish can be prepared in advance.
Some enjoy it hot, straight from the oven, accompanied by a green salad and a slice of ham, while others prefer it warm.
And you can easily reheat it without altering its taste or texture.
You can also enjoy it in large slices, like a cake, or cut it into small cubes to serve hot or cold as an aperitif.
This regional dish offers a perfect balance of different food groups, vegetables, meat, dairy products, eggs, and fruit, making it a complete and nutritious meal.
Its simple preparation makes it accessible to everyone, regardless of their cooking skills!
As for its name, “Pounti” is said to be of Occitan origin. However, its precise meaning and origin may vary according to regional dialects and traditions.
Ingredients (serves 6)
- 7 to 8 large Swiss chard leaves (only the green parts, without the stalks)
- 400g minced meat or smoked pork belly (or any other leftover meat for an authentic pounti!)
- 4 eggs
- 100g flour or wheat
- 25cl milk
- 2 large onions
- A dozen pitted prunes
- Salt and pepper
- A bunch of parsley
- Butter for greasing the dish
- A rectangular baking dish (preferably))
Method
Preparation time: 20 minutes
Cooking time: 40mn
To check if your pounti is cooked, look for a nice golden crust. You can also use a small wooden skewer. Insert the pounti in the centre: if it comes out clean and without any batter, it’s ready!
- Preparing the filling: Finely chop the Swiss chard, ground meat, onions, and parsley using a hand chopper (a food processor will chop too finely).
- Incorporate the eggs and flou.
- Gradually pour in the milk.
- Season with salt and pepper to taste.
- Butter a baking dish.
- Spread half of the filling in the dish.
- Arrange half of the prunes on top of the filling.
- Spread the remaining filling over the prunes.
- Place the remaining prunes on top of the filling.
- Bake for 40 minutes at 190°C (375°F).
To check if your pounti is cooked, look for a nice golden crust. You can also use a small wooden skewer. Insert the pounti in the centre: if it comes out clean and without any batter, it’s ready!
Happy baking!
Here’s another delicious dish from Auvergne: Aligot d’Aubrac
Credits: Photos and recipe Pounti by the ©Gîte des Lutins in Cantal – Photo via Wikimedia Commons: Header by Slastic Public domain
