Petrel (pie)
the petrel is a culinary preparation resulting from the tradition of pork ardéchoise.
Historically prepared in the farms at the time of the tuade of the pig, the receipt of the petrel is variable of a family to another. The ingredients impossible to circumvent are: pigmeat fatty and thin (according to the receipts: meat, bacon, liver, lard), eggs, the blettes or spinach S, the aromatics (salt, ground whole pepper and, spices) and the condiments (garlic). Once these ingredients chopped with the moulinette, the petrel is moulded manually (the size is thus variable according to the gauge of the hands of the maker) and is covered with strainer (fine ventral skin recovering the intestines of the pig). Once cooked with the furnace, the petrel eats itself cold or hot.
Custom and habits: at the time of the days of pork, the children or the neophytes, are generally instructed by the old ones to go in the firm neighbor to go to seek untraceable the " mould with caillettes" !
Celebrates: annual contest of the petrel with Chabeuil.
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