Bombine

La bombine is a good hearty dish that varies, in the way of true country food, according to circumstances. In times of plenty, meat is added; otherwise the vegetables alone suffice, although they are sometimes given the flavour of meat by cooking the dish with pork fat. Jean-Paul Barras’s version, from which he banishes pepper, includes black olives and dried cèpes. This indicates that his bombine comes from southern Ardèche where the Midi laps at its t