A big pounti pie, and 2 small ones…
I made this dish before and there is some explanation of its origins as a French peasant dish :
about the “pounti aux pruneaux”
I had really lots of herbs around. Can you name them ?
Starting easy : Spinach.
Shiruna, beet greens.
Karashina (takana), mustard greens. If you follow this blog you’ve seen them (here)
A milky cuke salad, flavored with fresh lemon balm. I had big huge cucumbers like in France. The local ones are much smaller usually.
There are prunes in the pountis. The sweet and savory contrast is excellent.