food.wikisort.org - Dish

Oreilles d'âne ('donkey's ears') is a traditional recipe of the Valgaudemar and Champsaur 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.

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
Media: Oreilles d'âne

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 crouzet [fr] (see crozets de Savoie) is used in alternating layers with creamed spinach and grated cheese.[3]

References

See also

• Tourton

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