Unless you live in the Languedoc area of southern France, you will probably never come across these Bougnettes (pronounced Boon-yet).
My friend Julie brought these with her recently, and they were consumed last night. They had spent a week in the freezer.
So, what is a Bougnette?
The original recipe involves seasoned belly pork, bread, and eggs, wrapped in crepinette (caul), but variations exist. The ones above seemed to follow the classic recipe perfectly. A peasant dish made to make the most of small amounts of meat.
They are sliced and fried without the addition of any oil. I think you can almost imagine the flavour just by looking at the photos.
They were consumed accompanied by sautéed potatoes, steamed spinach, and red wine.
Absolutely delicious; a real treat. Thank you Julie.