Pascadou Fucking with chard leaves Provencal recipe

Fucking with chard and herbs (parsley and chives), to taste as an accompaniment as in aperitif or as a starter, in a salad composed for example.

Adapted recipe from the book to the winegrowers table

This recipe was unearthed when I was looking for what to cook with the n-the 1st delivery of chard in my amap basket in the superb book of Anne of the blog Seasonal basket. You certainly know his recipes, otherwise run quickly here.

His book At the table of winegrowers At Hachette editions is like its site: gourmet, very documented and well written. In this recipe book, Anne asked a selection of winegrowers to open their door to them and invite them to their table, to share their favorite recipes. A beautiful book with superb photos (Anne is also a culinary photographer), recipes that make her mouth water and winemaker’s family portraits, confidences a glass in hand. Exciting to read.

This recipe comes from Claudine and Eric Vinas from the Domaine des Costes Rouges, a Marcillac located just north of Rodez in the southwest.

In Traditional Aveyron cuisine,, The Pascade is cooked after Easter, at the end of Lent. In sweet or salty, these donuts are embellished with envy.

So here with chard leaves which are minced and mixed with fresh herbs: parsley and ear. I replaced the sorrel with chives.