Recipe Idea: Farci Poitevin
Gourmets' corner
©CD 86 There are as many farci recipes as there are families in Poitou... But always with one essential ingredient: The cabbage ! Poitevin stuffing is in fact essentially composed of vegetables: cabbage, salads, leeks, onions, parsley, spinach… This specialty already existed in the XNUMXth century.nd century.
©Sébastien LavalIngredients
- 1 kg of semi-salted bacon
- 1 handful of sorrel
- 10 large cabbage leaves
- 1 cauliflower
- 3 or 4 salads
- 6 white leeks
- 1 bunch of parsley
- 1 bunch of chives
- Garlic, salt, pepper
- 150 g flour
Recipe
Blanch the cabbage leaves and reserve them for presentation.
Then boil the sorrel and cook the cauliflower. Very finely cut the cauliflower, sorrel, salads, leek whites, parsley, chives and garlic.
Cut the bacon into cubes and mix all the ingredients.
Add the eggs and mix. Add the flour, salt, pepper. Mix everything well before putting this preparation in the cabbage leaves. Wrap everything in a cloth.
Cook in a casserole dish filled with water. after 2 hours of cooking, remove from the water and drain in a colander. Leave to cool before removing the cloth so that the stuffing retains its “rounded” shape.
