Unless you live in the Languedoc area of southern France, you will probably never come across these Bougnettes (pronounced Boon-yet).
My friend Julie brought these with her recently, and they were consumed last night. They had spent a week in the freezer.
So, what is a Bougnette?
The original recipe involves seasoned belly pork, bread, and eggs, wrapped in crepinette (caul), but variations exist. The ones above seemed to follow the classic recipe perfectly. A peasant dish made to make the most of small amounts of meat.
They are sliced and fried without the addition of any oil. I think you can almost imagine the flavour just by looking at the photos.
They were consumed accompanied by sautéed potatoes, steamed spinach, and red wine.
Absolutely delicious; a real treat. Thank you Julie.
Looks delicious. The peasants know best when it comes to food. And those accompaniments aren't bad either, especially the glass of red.
ReplyDeleteYou're right, the best recipes come from the countryside; making the most of what's locally available in each season (including the rouge).
DeleteDish looks yummy!
ReplyDeleteA rare treat. A lot of 'calories', but once in a while...
DeleteThat looks tasty.....there is nothing to beat simple country food, and I would have a go at making them if it were not for the fact that our belly of pork makes our bacon!
ReplyDeleteGo on; you could keep a little bit back for making one of these.
DeleteLooks so good, when it comes to food you can always trust the French.
ReplyDeleteThe result of hard times.
DeleteThose have made me very delicious indeed. Peasant fare - my kind of food! x
ReplyDeleteMe too; I don't do 'sophisticated'.
DeleteIt reminds me of fried bread and bacon bits or pork cheese and an egg but made in one lump. I specialise in peasant food..
ReplyDeleteAlmost like a stuffing made with Pork.
DeleteWe'll be in Argeles, which is part of the Langduoc-Roussilon region and Catalan territory, for 2 weeks soon, a place we visit 2-3 times a year.
ReplyDeleteUsually indulge in their excellent chorrizzo, cheese and wine, all from local markets.
Never seen this product, or didn't know what it was, but I'll be looking for it and asking the stall-holders if it's available.
Good luck. Remember Boon-yet.
DeleteI cant believe it.
ReplyDeleteMy daily need for scotch eggs is waining
Probably my fault after yesterday's delightful Scotch egg short cut recommendation
DeleteI thought John would have fainted after reading about your deconstructed Scotch Eggs.
DeleteA bit like a French version of a Haggis I suppose.
ReplyDeleteI very nearly bought some Haggis flavoured crisps this morning.
DeleteThey look lovely Cro ..... simple peasant food is always the best ..... I am partial to a bit of haggis too .... mind you, I'm partial to most things !! XXXX
ReplyDeleteI adore Haggis, unfortunately the supply in France is Zero.
DeleteCor.
ReplyDeleteJean
Cor, indeed.
DeleteHow nice to have a friend who brings food. She knows you well. Did she also bring the wine?
ReplyDeleteThey did bring some of their local wine, but we are usually very well stocked. Wine is always welcome.
DeleteDo you promise that they DONT smell or taste like andouillette?
ReplyDeleteNot at all. They smell (if anything) of roast pork. Lovely.
DeleteWhat a wonderful meal! I shall have to look up a recipe for those as sure my farmer husband would love. Me too.
ReplyDeleteThere must be a recipe somewhere. Mr Donna would love them.
DeleteThank you for an introduction to another delicious dish. I will remember the name.
ReplyDeleteBest wishes.
I think far too much about food!
DeleteNever come across these before. They look a bit wicked.
ReplyDeleteVery naughty; about 2000 calories per mouthful.
DeleteIn Languedoc Roussillon les bougnettes are normally a sort of fines Crêpes craquantes with sugar. The porc bougnettes are coming from the Aveyron department. I hate these bougnettes cause I hate crépinette.
ReplyDeleteThese come from L'Herault. The sweet Bougnettes are more like Beignets.
DeleteReminded me of my childhood Cro, when we kept a pig and killed it each year. My Aunt used to come and stay and my mother and she used to completely deal with it over three or four days.
ReplyDeleteThe caul was always used for what we called 'the pig's fry' - liver, heart and such like cut into bite sized pieces and made into a caul-wrapped parcel and distributed to neighbours.
I remember the Pig killing here. It was always a big moment in the year. Now no-one keeps Pigs; or even Ducks and Hens for that matter. How things have changed over the past 45 years.
DeleteOoh, they look divine! I love local rustic food. We have tripe sausages ie andouilles, which are so repulsive, our dog won't even eat one!
ReplyDeleteNor would I. There are very few things that I won't eat; Andouilles are certainly one.
DeleteDo I spy lips, spinal cords and penises? In the US, that's what they call bologna. I'm far too picky to eat that, but I am glad you loved it.
ReplyDeleteJust belly Pork, bread, and eggs, with some salt and pepper. All those other bits we export to the US to make Bologna.
DeleteI have faggots in my freezer.. these sound very similar mine being wrapped in caul fat too
ReplyDeleteJo in Auckland, NZ