Farci poitevin

Name: Farci poitevin
Total time: 180 min
Yield: Serves 8
Cuisine: Poitou-Charentes
Ingredients: 1 savoy cabbage; 500 g (1 lb) chard and sorrel leaves; 200 g (7 oz) spinach; 1 bunch parsley; 1 bunch of chives; 200 g (7 oz) smoked lardons; 3 onions; 4 garlic cloves; 6 eggs; 500 ml (2 cups) milk; 150 g (3 cups) bread soaked in milk; 30 g (1 oz) butter; Salt, pepper, nutmeg

Poitou greens and herb pudding

⏱ 180 minServes 8Medium380 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

1savoy cabbage
500 g (18 oz)chard and sorrel leaves
200 g (7 oz)spinach
1bunch parsley
1bunch of chives
200 g (7 oz)smoked lardons
3onions
4 clovesgarlic
6eggs
500 ml (2 cups)milk
150 g (5 oz)bread soaked in milk
30 g (1 oz)butter
Saltpepper, nutmeg

1 savoy cabbage
500 g (18 oz) chard and sorrel leaves
200 g (7 oz) spinach
1 bunch parsley
1 bunch of chives
200 g (7 oz) smoked lardons
3 onions
4 cloves garlic
6 eggs
500 ml (2 cups) milk
150 g (5 oz) bread soaked in milk
30 g (1 oz) butter
Salt pepper, nutmeg

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Large stockpot or Dutch oven

Cotton kitchen towel

Whisk

Mixing bowl or pudding basin

Chef’s knife

03 — Method

Blanch the whole cabbage leaves in boiling water for 3 minutes and refresh in cold water.
Roughly chop the chard, sorrel, spinach and herbs.
Sauté the bacon and chopped onions in butter.
Mix all the chopped greens and add the chopped garlic and squeezed bread.
Stir in the bacon and onions.
Beat the eggs with the milk and mix into the greens.
Season with salt, pepper and nutmeg.
Line a damp kitchen towel or a bowl with the cabbage leaves.
Pour in the mixture and fold the leaves over it.
Tie up the towel and cook for 2 hours in a large pot of simmering water.
Unwrap while warm and serve in thick slices with meat juices.