Oreilles d'âne
 Oreilles d'âne made with crêpes | |
| Type | casserole |
|---|---|
| Place of origin | France |
| Region or state | La Salette-Fallavaux |
| Serving temperature | hot |
| Main ingredients | tétragones, tomme cheese and béchamel sauce |
| Variations | with lasagna or crêpes |
| Other information | served with white wine |
Oreilles d'âne ('donkey's ears') is a traditional recipe of the and valleys and the region around La Salette-Fallavaux in the French Alps. It's a gratin casserole of wild spinach and either lasagna or crêpes.
Name[]
The dish acquires its name from its key ingredient of wild spinach, which at maturity have leaves likened in shape to a donkey's ear.[1][2]
Traditional recipe[]
The tradition recipe was to use small round pastas cut into pieces, which were poached in salted water, layered in a gratin alternating with spinach leaves cooked au jus, béchamel sauce and grated tomme, and baked.[3]
In the village of La Salette-Fallavaux, oreilles d'âne were made of large ravioli garnished with chard or poached spinach, topped with béchamel sauce and au gratin.
Modern recipe[]
Today lasagna or (see crozets de Savoie) is used in alternating layers with creamed spinach and grated cheese.[3]
References[]
See also[]
- French cuisine
- Hautes-Alpes
- Alpes-de-Haute-Provence