Savoyard Farcement
A traditional Savoyard dish, sweet and savory, and generous. Made with grated potatoes, bacon, prunes, and raisins, cooked for a long time in a bain-marie, the farcement is a complete dish that can be enjoyed both hot and cold.
Ingrédients pour 8 parts
- 2 eggs
- 2 g. sea salt
- 1 table s. flour
- 1 onion
- 2 g. poivre noir
- 50 g. raisin sec
- 900 g. potatoes
- 80 g. lardons
- 150 g. cream
- 15 prunes
- 2 g. noix de muscade en poudre
- 21 bacon slices
- 5 ml. cognac
Ustensiles
- baking tray
- bowl
- cling film
- frying pan
- kouglof mold
- oven
- 2 assiettes plates
- strainer
Préparation
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Soak the raisins and prunes separately in water for 2 hours. To speed up the process, microwave them for 30 seconds before letting them soak at room temperature.
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Peel, wash and dry the potatoes. Grate them and set aside in a colander.
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Line a kouglof mold with slices of smoked bacon and set aside in the refrigerator.
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Peel and mince the onion.
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Sauté the minced onion for a few minutes in a small pan with the bacon. Add the tablespoon of flour and mix.
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In a large bowl, mix the grated potatoes with the onion-bacon mixture.
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Preheat the oven to 180°C, fan-forced.
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Beat the eggs with the cream. Season with salt, pepper and add the nutmeg.
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Add the egg-cream mixture to the potato-onion-bacon mixture. Mix well.
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Add the well-drained and dried fruits. Mix well.
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Add the cognac and mix well.
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Pour the mixture into the kouglof mold.
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Fold the overhanging pieces of bacon over the mixture. Cover the remaining surface with thin slices of smoked bacon.
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Place the mold in a dish filled with cold water for bain-marie cooking.
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Bake for 2 hours 15 minutes at the bottom of the oven.
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At the end of cooking, remove the dish from the oven and remove it from the bain-marie.
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Wait 40 minutes for the dish to cool before unmolding it onto the serving dish. Then let it cool completely at room temperature, wrap it in plastic wrap and store in the refrigerator.
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To enjoy the farcement, preheat the oven to 180°C, fan-forced. Cut into portions, place them on a Silpat (placed on a perforated baking sheet) and bake for 15 minutes.