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Fritters with chard leaves and fine herbs (parsley and chives), to be enjoyed as an accompaniment as an aperitif or as a starter, in a mixed salad for example.
Recipe adapted from the book A la table des vignerons
This recipe was discovered while I was looking for what to cook with the nth delivery of chard in my AMAP basket in Anne’s superb book from the blog Seasonal basket. You certainly know his recipes, otherwise run quickly here.
His book At the winegrowers’ table published by Hachette is like its site: gourmet, very documented and well written. In this recipe book, Anne asked a selection of winegrowers to open their doors and invite them to their table, to share their favorite recipes. A beautiful book with superb photos (Anne is also a food photographer), mouth-watering recipes and winemaker family portraits, secrets with a glass in hand. Fascinating to read.
This recipe comes to us from Claudine and Eric Vinas of Domaine des Costes Rouges, a Marcillac located just north of Rodez in the South West.
In traditional Aveyron cuisine, the pascade is cooked after Easter, at the end of Lent. Sweet or savory, these donuts are decorated as desired.
Here with chard leaves which are sliced and mixed with fresh herbs: parsley and ear. I replaced the sorrel with chives.
Pascadou, donut with chard leaves and fresh herbs
Fritters with chard leaves and fine herbs (parsley and chives), to be enjoyed as an accompaniment as an aperitif or as a starter, in a mixed salad for example.
To prevent sleep
Prepare the donut dough
Cook the donuts
Serve as a side dish or as an aperitif or to enhance a mixed salad or starter.
Enjoy your food !
Enjoy