Pounti : the sweet and savory dish originating from Cantal

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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.

Pounti : kesako ? Cette spécialité est originaire de l’Aveyron et du Cantal. Il s’agit en fait d’une terrine à la fois sucrée et salée. Son nom viendrait de l’occitan « pountare » signifiant « hâcher ». C’est une très vieille recette auvergnate qui, à l’origine et comme souvent, avait été créée pour cuisiner les restes de viande non utilisés dans la soupe. C’est véritablement une recette campagnarde qui utilise ce qui était produit dans la ferme : porc, blettes, herbes, œuf, lait et farine. Comme à l’époque, on y ajoute également des pruneaux, puisqu’il était coutume de mélanger salé et sucré pour créer un plat unique et nourrissant. On partageait alors ce repas rustique et délicieux en famille ou bien dans les champs puisque sa consistance le rendait facile à transporter. On le déguste en entrée ou bien en plat de résistance. Il peut lui-même servir d'accompagnement à une volaille.

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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!

This recipe is adapted from the one presented here :

You can taste this deliciously prepared pounti by our expert chef who awaits you in front of the stove!
Head to “Le Coq en Bouche”!

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