Stuffed Poitevin

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Stuffed Poitevin

Stuffed Poitevin




Stuffed Poitevin
Stuffed Poitevin


Ingredients
Number of persons
-
6
+

250 g smoked pork belly

250 g fresh pork

500 g sorrel

500 g spinach

1 cabbage

Swiss chard

3 eggs

Pepper

Salt

Lard




Preparation
TOTAL TIME: 4 H
Preparation: 1 h
Cooking time: 3 hours
Step 1
Chop the smoked and fresh pork, chop the sorrel, spinach, cabbage and some chard leaves.
Stage 2
Mix meats and vegetables, add the beaten eggs, salt and pepper, knead well.
Step 3
Place this in a casserole greased with lard and cook gently for three hours.
Step 4
We also make a bread stuffing, i.e. we add to the vegetables and to 500 g of diced bacon, 250 g of crumbled breadcrumbs.
Step 5
In the Vendée, a 'Far à herves' or 'jottes' (young chard leaves) looks like a brother to the Poitevin stuffing, but a cup of cream is added to the bacon and egg herbs.
Step 6
The Charentais stuffing, finally, is made of white cabbage leaves, chard and sorrel.
I add my grain of salt


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