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…