Spring on the table : Rape blossom pie in the style of the farçoune aux herbes from Aveyron (France). That’s a nice starter, or a whole meal.
You have seen my 2 previous versions :
Bechamel.
Minced… and stuffed with stir-fried bacon bits. So too bitsy that you don’t see, but if you ate, you’d feel them. Yummy !
A new batch of fluffy nanohana (rape blossoms) for a second try at the farcoune aux herbes without a topping. Just eggs and herbs, no meat.
The first version was :
More compact… Yeah ! That makes a delicious little side dish.
You’ll see the final version soon.
I already told you we ate rape blossoms in this part of the world…
nanohana (rape blossoms)
Today they are… not in that cute for the plate version. I came back from the market with that on my back, like a donkey back from the fields. How will I eat that ?
In a “pie”. There is a whole family of herb pies in the Auvergne and Aveyron in France : pounti, farsou, farçous, farçun aux herbes… with variations in ingredients, size, cooking style (pan or oven).
The rape blossom version… is unheard. They make them with beet greens, dandelion, parsley, celery, sorrel… So why not rape ?
It’s traditional family food. Recipes are even less clear than the definition of the dish.
Cut, cut, cut… Oh, a peasant dish, there must be tons of the cheap herbs, and you can cut big, I thought.
Leaves. Stalks stir-fried in duck fat with, duck meat, garlic. In a big oven-able dish.
Milk, eggs, bread crumbs. All that is mixed. Covered with bechamel.
Baked. You get a pie…
That falls apart. LOL. Well my ratio of herb/egg batter was too exegerated in the favor of the green. And probably the old peasants didn’t cut so big.
Still, that was delicious and surprisingly “light” to eat. You think you’ll never finish a whole plate, you eat up the whole dish.
To be continued…
