Pounti : the sweet and savory dish originating from Cantal
Pounti: What is it?
This specialty is from Aveyron and Cantal. It’s actually a sweet and savory terrine. Its name comes from the Occitan word ‘pountare’ meaning ‘to chop’. It’s a very old Auvergne recipe that, originally and as often, was created to cook leftover meat that was not used in the soup.
It’s truly a rustic recipe that uses what was produced on the farm: pork, chard, herbs, egg, milk, and flour. As it was customary at the time, prunes were also added to it, as it was common to mix salty and sweet to create a unique and nourishing dish. This rustic and delicious meal was then shared with family or in the fields since its consistency made it easy to transport.
It can be eaten as an appetizer or main course.
It can even serve as a side dish for poultry.
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How to cook Pounti ?
Here is the list of ingredients you will need:
- 250g of smoked bacon, or sausage meat, or preserved pork, or any leftover meat
- 1 bunch of chard (6 or 7 leaves of chard, keep the ribs for another use)
- 1/2 bunch of parsley
- 2 large onions
- 100g of flour
- 3 large eggs
- 25cl of milk
- pepper
- pitted and soft prunes.
Preparation steps :
Preheat the oven to 180°C (gas mark 6).
All the ingredients are finely chopped raw, do not cook them beforehand. Finely chop the bacon, Swiss chard leaves, parsley, and onions. You can use a knife or a mixer (or both to get a smooth mixture with some pieces).
In a bowl, mix the flour and eggs. Gradually add the milk. Finally, add the chopped ingredients.
Add pepper and salt to taste.
Pour this mixture into a cake pan lined with parchment paper.
Before putting it in the oven, add the prunes by pressing them into the batter.
Bake for 45 minutes to 1 hour. The pounti should have a nice golden crust.
Check if it’s cooked by inserting a knife, it should come out clean.
And there you go, it’s ready! Enjoy your meal!
