Farcidure (French Regional - Limousin)

[bleudauvergne]

Farcidure (French Regional - Limousin)

Serves 4.

Adapted from a recipe from Jean Bertranet, Le Moulin de la Gorse, La Roche-l'Abeille. Although some farcidure recipes use rye bread crusts, this one is prepared with mealy potatoes, the kind one might use for a puree, a common rendition of this traditional French dish from the Limousin region. The farcidure is commonly served as a light lunch dish, accompanied by a salad with garlic croutons, or as an accompaniment to meat in a heavier meal.

• 80 grams unsmoked salted pork belly
  
• 2 shallots
  
• 2 cloves of garlic
  
• 300 grams potatoes (bintje)
  
• 2 eggs
  
• 2 T. flat leaved parsley, minced
  
• 1/2 t. freshly grated nutmeg
  
• oil for frying
  

Cut the pork belly into little cubes. Peel and finely mince the shallots. Peel and crush 2 cloves of garlic to a paste. Peel, wash, and carefully dry the potatoes. Grate them finely into a mixing bowl. Add the pork belly, the shallots, the crushed garlic, eggs, and parsley. Season with salt, pepper, and nutmeg according to taste. In the bottom of a 20-24cm (8-10 inch)heavy bottomed pan, heat about 2 cms of oil until it is very hot. Add the potato/egg mixture, and let cook over high heat until it develops a colored crust and comes easily from the bottom. Remove the cake from the pan, add oil and heat again, and replace the cake top-side down into the oil to cook the other side. Serve hot, in slices.

Keywords: Side, French, Appetizer

( RG1572 )