La Ficelle Picarde
Picardy ficelle is a specialty of French cuisine, originating in Picardy, usually served as a starter. Its origin dates back to the 1950s in Amiens, by the cook Marcel Lefèvre, who developed the recipe for a fair exhibition at La Hotoie, to be served to the notables of the department.
The ingredients for 8 people:
- 150g flour
- 3 eggs
- 50 cl of milk
- 4 slices of white ham
- 250g mushrooms
- 250g shallots
- 50g butter
- 25 cl of heavy cream
- 75 g grated Emmental, salt and pepper
Recipe :
Prepare the pancake batter with the flour, whole eggs, milk and a pinch of salt, let stand for 20 minutes.
Preparation of the duxelle, peel the mushrooms, the shallots and chop them finely.
First, melt the shallots with the butter over low heat for 30 minutes, add the mushrooms, mix together and simmer for 10 minutes.
Remove from the heat, add 2 tablespoons of crème fraîche, salt and pepper and mix everything together.
Make the pancakes, garnish each pancake with half a slice of ham, 1 and a half tablespoons of duxelle, roll the whole thing, put the string in a lightly buttered dish, coat each string with the rest of crème fraîche and sprinkle with the grated cheese.
Brown in the oven for 8 to 10 minutes, serve each pan simmering (we taste the “Picardy Ficelle” in a dish for each guest).
Sources : Picardia ; Compagnons de la Ficelle Picarde et les Compagnes de la Rabotte Picarde
