Aveyron Farçous


🛒Ingredients (Grocery List)

  • 1-pound Swiss Chard leaves (from about 2 bunches, center ribs and stems removed)

  • 1/2 cup coarsely chopped flat-leaf Parsley leaves

  • 1 clove Garlic, coarsely chopped

  • 1/2 medium Onion

  • 2 large Eggs, lightly beaten

  • 1/2 cup Milk

  • 1/2 cup all-purpose Flour

  • 1 tsp kosher Salt

  • 1/4 tsp freshly ground Black Pepper

  • Vegetable Oil for frying

  • 1/2 cup Bacon chopped optional

  • 1/4 cup of Young Cantal or Mozzarella Cheese optional


🍴Serves: 6

⏰Prep Time: 10 min

⏱️Cook Time: 15 min


🥣Instructions

1. Bring a large pot of Salted Water to a boil over medium-high heat. Add the Chard and cook until tender, about 4 minutes. Drain and rinse the leaves under cool water. When cool enough to handle, squeeze out excess liquid and place in the bowl of a food processor with the blade attachment or blender. You may need to do this in two batches.

2. Add the Parsley, Onion, and Garlic and pulse until the mixture is finely chopped. Transfer to a large bowl. Add the Eggs, Milk, Flour, optional Cantal Cheese, optional Bacon fully cook and chopped finely, salt if necessary and Pepper. Mix well to combine.

3. Heat 2 tablespoons of Oil in a large nonstick or cast-iron skillet over medium-high heat until simmering. Meanwhile, line a rack or baking sheet with paper towels. Give the batter a good stir and pour 2 tablespoons of it into the pan. Repeat until you have 3 to 4 pancakes in the pan. Fry until deep golden-brown on the bottom, about 2 1/2 minutes more. Transfer to the paper towels.

4. Repeat with remaining batter, adding more oil to the pan as necessary. Serve immediately.

💡Tips

  • The Aveyron Farçous are portions of salted and peppered mince made from Bacon, Chard, parsley, Eggs, Wheat Flour; moistened with a little Milk and fried in a pan or in a baking dish (called Farsun in rouergat). Originally from Rouergue(Aveyron), the Farsun or Farçous (designating in rouerguat small portions of stuffing) are a rouergat household dish with recipes depending on seasonal ingredients produced on site.