Easy<\/p>\n
15 people<\/p>\n
9 minutes<\/p>\n
10 minutes<\/p>\n
19 minutes<\/p>\n
An authentic recipe from the Auvergne region, this dish is simple, budget-friendly, delicious, and quick to make. It’s full of flavor and sure to delight savory palates of all ages, from 7 to 77 and beyond!<\/p>\n
– Sausage meat: 250g
\n– Swiss chard leaves: 250g
\n– Eggs: 4
\n– Onion: 1
\n– Garlic cloves: 2
\n– Flour: 80g
\n– Parsley: 1\/2 bunch
\n– Milk: 10cl
\n– Olive oil: 2 tablespoons
\n– Salt: to taste
\n– Pepper: to taste<\/p>\n
Start by cleaning the Swiss chard leaves. Peel the garlic and onion. Place the chard, onion, garlic cloves, and parsley in a food processor and blend until mixed. Combine this mixture with the sausage meat.<\/p>\n
In a separate bowl, mix the flour and eggs. It’s best to add the eggs one at a time. Then, pour in the milk and mix again. Add the chard and sausage meat mixture to the egg and flour mixture. Season with salt and pepper to taste and give it one final stir.<\/p>\n
Heat some olive oil in a skillet and cook the far\u00e7ous for a few minutes. They should be nicely browned (even if they look a bit charred like in my photo, that’s not burnt; that’s how they are supposed to be enjoyed).<\/p>\n\n\n