Traditional French Pounti Recipe: A Delicious Savory Cake from Auvergne Region

Ingredients

500 grams Fresh Swiss chard
4 Spring onions
100 grams of Diced bacon
250 grams of Prunes, pitted
4 Eggs
250 grams of Flour
1 teaspoon of Salt
1/2 teaspoon of Pepper
1 Extra egg for glazing
1 tablespoon of Vegetable oil for greasing

Steps and instructions

Preheat your oven to 180°C (350°F).
Wash the Swiss chard and spring onions thoroughly. Chop them coarsely.
In a large frying pan, sauté the bacon until it's slightly crisp. Remove the bacon but keep the fat in the pan.
Sauté the Swiss chard and spring onions in the bacon fat until they are wilted and the liquid has mostly evaporated.
In a large bowl, mix together the sautéed Swiss chard and onions, cooked bacon, and prunes.
In a separate bowl, beat the eggs and then add them to the Swiss chard mixture.
Gradually add the flour to the mixture. Stir until everything is well combined. Season with salt and pepper.
Grease a loaf pan with the vegetable oil, then pour the mixture into the pan. Smooth the top with a spatula.
Beat the extra egg and brush it over the top of the mixture. This will give the pounti a nice golden color as it bakes.
Bake for about 1 hour, or until the pounti is firm and golden. Let it cool for a few minutes before slicing and serving.

Tools for making

Cutting board - Used for chopping Swiss chard, spring onions, and bacon.
Knife - Essential for cutting the Swiss chard, spring onions, and bacon into smaller pieces.
Frying pan - Used for sautéing the bacon, Swiss chard, and spring onions.
Large bowl - Used for mixing the sautéed ingredients, eggs, and flour.
Loaf pan - Used for baking the pounti mixture.
Spatula - Used for smoothing the top of the pounti mixture in the loaf pan.
Basting brush - Used for brushing the beaten egg over the top of the pounti mixture.
Oven - Needed to bake the pounti at the specified temperature.
Vegetable oil - Used for greasing the loaf pan to prevent sticking.

Recipe variations

Vegetarian variation: Omit the bacon and replace it with diced mushrooms or sun-dried tomatoes for added flavor.
Gluten-free variation: Use a gluten-free flour blend instead of regular flour.
Different greens: Substitute Swiss chard with spinach, kale, or collard greens.
Alternative fruits: Instead of prunes, try using dried apricots, raisins, or cranberries.
Spicier version: Add a pinch of chili flakes or paprika to give the pounti a kick.
Herb-infused: Mix in chopped herbs such as parsley, thyme, or rosemary for added freshness.
Cheesy twist: Sprinkle grated cheese such as cheddar or Gruyere on top of the pounti before baking for a delicious cheesy crust.
Crust variation: Instead of using a loaf pan, spread the mixture in a greased baking dish and bake it without a crust.

Recipe overview

Pounti is a traditional dish from the Auvergne region in France, made with Swiss chard, bacon, and prunes. This savory loaf is characterized by its combination of sweet and salty flavors and its moist, dense texture. Despite the complexity of its taste, Pounti is actually quite simple to prepare. The main ingredients are sautéed together before being mixed with a basic batter of flour and eggs, then baked until golden and firm. The resulting loaf is both satisfying and flavorful, and can be served either hot or cold. Whether you're a novice cook or a seasoned pro, you'll find this recipe easy to follow and the end result incredibly rewarding.

Common questions

Can I use a different type of greens instead of Swiss chard? Yes, you can substitute Swiss chard with other leafy greens such as spinach or kale.
Is it necessary to pit the prunes? Yes, it is important to pit the prunes before adding them to the mixture to avoid any unpleasant surprises while eating.
Can I use a different type of meat instead of bacon? Certainly! You can use other types of diced meats like ham or pancetta as a substitute for bacon.
Can I use gluten-free flour instead of regular flour? Yes, you can use gluten-free flour as a substitute if you have dietary restrictions or preferences.
Can I make pounti in a different shape or pan? While traditionally pounti is made in a loaf pan, you can experiment with different shapes and sizes. Just make sure to adjust the baking time accordingly.

Serving dishes and utensils

Knife - For chopping the Swiss chard, spring onions, and prunes.
Frying pan - To sauté the bacon, Swiss chard, and spring onions.
Large bowl - For mixing the ingredients together.
Loaf pan - To bake the pounti in.
Spatula - To smooth the top of the pounti mixture in the loaf pan.
Pastry brush - For brushing the beaten egg on top of the pounti before baking.
Oven - To bake the pounti.

Origin stories

In the heart of France, nestled within the lush, green landscape of the Auvergne region, is the birthplace of Pounti. This versatile dish, a staple of rural peasant cuisine, is an embodiment of the land itself - simple, hearty and abundant in local flavors. Traditionally, Pounti was prepared during the harvest season when Swiss chard was plentiful. It is a testament to the resourcefulness of the Auvergnat people who found a way to make the humble chard the star of a dish that could be enjoyed both hot and cold, any time of the day. The prunes, a later addition, brought a sweet counterpoint to the salty bacon, creating a delightful mix of flavors that is uniquely Pounti. Today, this rustic loaf is not just a dish, but a cherished heirloom, a culinary tradition passed down through generations, a symbol of the Auvergne's gastronomic heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.