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Oreilles d'âne

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Oreilles d'âne
Oreilles d'âne made with crêpes
TypeCasserole
Place of originFrance
Region or stateLa Salette-Fallavaux
Serving temperatureHot
Main ingredientsTétragones, tomme cheese, béchamel sauce
VariationsWith lasagna or crêpes
Other informationServed with white wine

Oreilles d'âne (lit.'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 is a gratin casserole of wild spinach and either lasagna or crêpes.

Name

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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

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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

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Gratin of oreilles d'âne with lasagna

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

References

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