Pâtes fraîches au fromage frais (milk curd pasta)

Pâtes fraîches au fromage frais. Fresh cheese on fresh pasta.

That’s being made…

I’ve curded some whole milk with a little rice vinegar. That’s not exactly cheese, but that’s close enough.

The liquid makes a nice sour drink.

The curd seasoned with salt, pepper, olive oil, onion, tarragon, parsley and marjoram. Let the flavors mix during 2 hours in the fridge.

Shiruna (chard or beet greens).

Stir-fried.

Then, freshly made egg spaghetti, in tomato sauce :

Serve the pasta topped with fresh curds, the greens as a side…

Pounti aux pruneaux, green meets sweet

The pounti is a cake/pudding with lots of greens and bits of fruits. A peasant dish from the regions of the center mountains of France.
The rule of the game was to pick up the leaves you had out there and mix in your meat or bacon leftovers.

The farsou is a cousin dish :

Mimi blossom pie

Peasant herb pie

grand farsou

The white bits are duck “confit”, skin bits. They bring a bit of flavor.

The vivid green under the crust is due to beet greens (the traditional ingredients) and herbs I had around.

It’s stuffed with pitted prunes.
Light, tasty, melty, green and sweet. Yummy !