Pounti, a traditional sucré-salé dish
As any dish that originated in rural areas, the Pounti is a dish essentially prepared with farm products, or meat leftovers.
This sucré-salé rustic dish looks like a cake, and can prepared the previous day if necessary.
Most people serve it hot from the oven with a green salad and a slice of ham.
Others prefer to serve it lukewarm; in this case, make sure you re-heat it thoroughly in the oven.
You can also cut it into small cubes and serve it cold for the apero (drinks).
The Pounti is a balanced meal that combines vegetables, meat, dairy products, eggs and fruit!
What else can you ask for!
The Pounti has another advantage; its preparation is quick and easy, so you don’t need to be a Cordon Bleu Emeritus.
Not sure of the origin and meaning of the name, but it seems to be an Occitan word.
Please let us know, if you know the answer!
Ingredients (serves 6)
– 7-8 large chard leaves (only the green parts, not the ribs)
– 400g of mincemeat or smoked pork belly (or any meat leftovers for a genuine Pounti!)
– 4 eggs
– 100g flour or wheat
– 25cl milk
– 2 large onions
– A dozen pitted prunes
– Salt and pepper
– A bunch of parsley
– Butter to grease the dish
– A rectangular oven dish (the best shape)
Preparation time: 20 minutes
Cooking time: 40mn Prepare the stuffing: chop the chards, mincemeat, onions and parsley with a hand grinder (a robot chops too thinly)
Beat in the eggs and flour
Gradually pour the milk in
Add salt and pepper to liking
Butter the oven dish
Place half the stuffing in the dish
Arrange half of the prunes over the stuffing
Spread the remaining stuffing on top
Place the remaining prunes on top of the stuffing
Bake for 40 minutes at 190°C
Your Pounti is ready when it has a beautiful golden crust (check with a small wooden skewer, as you do when baking a cake.)