This is a food in Bretagne, France. I've found the recipe from Ovni, a Japanese free paper in Paris. The ingredients were potato, bacon, raisin, flour, milk and egg. The writer forgot how many eggs were needed, so that I used three eggs at this time. potato, 2 big ones, was cut into thin strips, like bigger than carrot râpées. Bacon, about 200g, was cut into cube or the shape as little finger. raisin was about 180g, 500cc milk and 150 flour.
Firstly, beaten eggs, add milk. while stirring the liquid, add flour little by little. Next, add potato, bacon, raisin, pepper, little salt. pour the liquid into the baking dish. the temperature is about 180 degree C, and it will take about 1h. easy cooking. I think I've never seen and eaten farz oaled. I'm not sure my cooking was succeed, but I liked this taste. I think it's little much eggs this time. I will try it again.
Sunday, May 13, 2007
Farz oaled d'ouessant
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3 comments:
Your Farz looks good - I hope it tasted alright too! I like the name of the paper you found it in: OVNI - which means non identified flying object in French (objet volant non identifié) - I don't think that Farz would fly very high, it looks rather heavy to digest!
I looked it up: there are no eggs in the original recepice. Traditionally it should be cooked in an iron casserole with a lid on a low burning fire - while the housewife is working in the fields - covered with some heather earth on top, which gives a lightly smoked taste....
Thanks a lot, Iris! You told me what I wanted to know. The recipe on the OVNI, the writer mentioned about egg, but he didn't mentioned how many it needs. so that, I've been wondering if I don't use egg. and abut smoked taste, yeah, the writer mentioned about that. it sounds delicious.
At this time, I think it was little much potato, bacon and raisin. I will reduce the ingredients next time. yeah, it's little heavy to digest, but it wasn't that heavy.
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