Les Farçous, a gluttony of Aveyron

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It is a recipe for a crisp. Additionally, Furthermore, soft grandmother that is transmitted in Aveyron kitchens, with the chard as the main ingredient and in its leaves, the taste of childhood is found. Consequently, Our summer recipe within everyone’s reach reveals the secrets of the Aveyron farçous. Nevertheless,

More than 1000 meters above sea level. For example, the Aubrac plateau is better known for its herds and the light of its les farçous, gluttony aveyron large spaces than its vegetable crops. Similarly, In recent years, many of them believe in it. Bruno Martin cultivates generous chard, several times cut during the summer. They repel without problem and without any chemicals. “It’s the ground that is good, there is no secret. Here. we have a soil that is very rich, so it is certain that they are beautiful, they grow really very well,” said the market gardener in Saint-Urcize (Cantal). Immediately picked, immediately sold on the market by Bruno’s wife. In Aveyron, who says chard, says Farçou, of course. “People love the farçous,” she exclaimed. A mother has just planned to cook with her children. “Farçous is exceptional,” she said.

Formerly eaten on the farm, they now cook in public and make memories wriggle. “I have always eaten when I was little,” said a merchant. At the time, each farm had all the necessary ingredients, starting with les farçous, gluttony aveyron the chard in the garden. With her little girls, Denise Dijols chooses some of the most beautiful leaves. To make good Farçous. you have to start by cutting the chard with a knife, especially not in the robot. “It doesn’t make beautiful farms if it is not very fine,” she told her little girls.

His recipe is not written anywhere. Count 4 beautiful tablespoons of flour and 4 or 5 eggs. Salt. pepper, a little milk and others add remains of meat or stale bread, Denise prefers her personal touch: prunes and raisins. Place when cooked in a hot pan. One to two minutes are enough to brown them. A simple and inexpensive dish. “My mom, she was doing it all the time. All the time, I was able to do farçous,” she recalls.

The tasting cannot wait, they eat hot, at any time of the day. “Me, I love les farçous, gluttony aveyron granny farms, they are the best. And with prunes. all that, with a little sugar, it’s perfect, it goes all the time to snack, at noon …”, said one of her little girls. No need to justify itself. Denise’s Farçou has a taste for the present moment and the colors of Aubrac in the heart of summer, a palette of tender greens and golden meadows.