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2
loavesEasy
Published 1987
Grattons (sometimes spelt ‘gratelons’ in Provence) are little crisply-fried pieces of rendered pork, used here to give this rich pastry the density of a salty short-bread.
Cook the meat, fat and wine over a very gentle heat in a heavy covered saucepan. Press down on the meat several times during cooking to render up as much fat as possible. After 1½-2 hours, pour the liquid off through a strainer it can be used instead of olive oil (and often was 50 years ago in Provence) for cooking. Crisp the diced meat over higher heat, straining off any liquid fat when necess