Olivier Poels 5:40 p.m., November 27, 2021
Eclipsed by fondue, tartiflette or crozets, stuffing is a typical Haute-Savoie dish that we meet, unfortunately too much, little.
Like any self-respecting mountain dish, stuffing sticks to the body: it is a cake of potatoes with bacon and dried fruits whose very slow cooking (4 to 5 hours) allows to obtain a texture. very melting.
Stuffing existed in two forms: in the Middle Ages, it was prepared with raves (root vegetables) then, from the 18th century, with potatoes, which were introduced in Savoy.
Before the mussels, the stuffing was cooked in the bellies of cows!
It is a Sunday dish that is prepared before going to mass and that is left to bake in the baker's oven.
Each village has its own recipe, but the base is the same: potatoes, smoked bacon, dried fruits, eggs and flour.
It is prepared in a large mold, such as a charlotte mold.
The stuffing (or farçon) recipe:
Ingredients:
- 20 thin slices of smoked bacon
- 1.5 kg of potatoes
- 1 onion
- 1 tbsp.
to s.
flour
- 2 eggs
- 50 gr of raisins
- 50 gr of pitted prunes
- 10 cl of liquid cream
- Salt and pepper
1. Finely grate the potato
2. Sweat the onions in a little fat and add them to the potato
3. Add the beaten eggs, flour, cream, dried fruits and season
4. Line a mold with the breast slices
5. Pour in the potato mixture and cook for 4 hours at 160 ° C