Preparation info

  • [For

    six

    ]
    • Difficulty

      Easy

Appears in

Mourjou: The Life and Food of an Auvergne Village

Mourjou

By Peter Graham

Published 1999

  • About

Pounti, a dish baked in a bread tin, includes ingredients that are as outlandish as its name is melodious (it derives from an Occitan word, pontar, meaning to chop coarsely). They include a typically medieval combination of meat (in some cases), eggs, parsley, Swiss chard tops and prunes. It can also be a dish that is pretty inedible in the hands of the ham-fisted cook: one pounti I ordered at an Aurillac restaurant was so greasy that when I put my fork in it and presse