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Pounti d'Auvergne
Pounti is a savory loaf originating from the Auvergne region of France, characterized by its unique blend of sweet and savory flavors. It typically features ground pork mixed with Swiss chard, onions, eggs, and flour, with the distinctive addition of prunes for a subtle sweetness that complements the richness of the pork. Often served in slices, it's a hearty dish best enjoyed with a fresh green salad.
ð§ ææ
- 500 g Ground pork
- 500 g Swiss chard(cooked and finely chopped)
- 2 medium Onions(finely chopped)
- 4 large Eggs
- 100 g All-purpose flour
- 150 g Prunes(pitted and halved)
- 2 tbsp Fresh parsley(chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper(freshly ground)
- 1 tbsp Butter(for greasing the pan)
ðšâð³ äœãæ¹
- 1
Preheat oven to 180°C (350°F). Grease a loaf pan with butter.
- 2
In a large bowl, combine the ground pork, chopped Swiss chard, chopped onions, eggs, flour, parsley, salt, and pepper. Mix well until all ingredients are evenly distributed.
- 3
Gently fold in the halved prunes, distributing them throughout the mixture.
- 4
Pour the mixture into the prepared loaf pan and spread evenly.
- 5
Bake for 1 hour and 15 minutes, or until the pounti is firm and golden brown. A skewer inserted into the center should come out clean.
- 6
Let the pounti cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool further. Slice and serve warm or at room temperature.
ð¡ ããã®ã³ã
- âEnsure the Swiss chard is well-drained after cooking and chopping to avoid excess moisture in the loaf.
- âFor a richer flavor, you can add a pinch of nutmeg to the mixture.
- âPounti can be made ahead of time and reheated gently in the oven.
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- Add other cooked vegetables like leeks or spinach.
- Substitute dried apricots for prunes for a different sweetness.