An emblematic dish of the Cantal region, pounti has its origins in trade with the Agen area. Indeed, the wood and wine produced in Auvergne were transported by boat down the Lot river. On the return trip, the boats came back to Cantal loaded with dried cod and prunes, a central ingredient of pounti. This sweet and savory recipe can be served both as an appetizer and as a main dish accompanied by a salad.
Soak the prunes in lukewarm tea for at least two hours.
Finely chop the meat, onions, and herbs.
In a bowl, mix the milk, flour, and eggs and combine with the meat mixture.
Salt and pepper.
Add the prunes to the mixture.
Grease the bottom of a cast iron pot and place the mixture inside.
Bake at 180°C for 40 to 45 minutes.
To finish, serve.
0 servings
6
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