The ficelle picarde is a common dish from the Picardy district and is an extraordinary entrée. You can discover this dish on the menu of loads of eateries in Picardy.
It is so also cherished and eaten outside this district. First made in Amiens, it was served as a major aspect of a meal for some famous individuals where gourmet specialists were asked to think of an inventive and unique menu.
Scroll down to see the recipe for this scrumptious cuisine.
Health Benefits
Each 100-gram portion of Ficelles Picardes has 224 calories, 14.11 grams of fat, and 15.83 grams of carbs. The dish is also rich in protein and other essentials which human body requires. Just remember to eat it in moderation!
Ingredients
flour: 250 g
milk: 1/2 ltr
Eggs: 3
pinch of salt: 1
fresh mushrooms: 500 g
shallots: 1
Butter: 20 g
thick cream: 2 tbsp
flour: 40 g
Butter: 40 g
milk: 1/2 ltr
nuts of nutmeg
Mounting and miscellaneous
slices of ham from Paris: 10
salt and pepper
grated gruyere
How To Make Ficelles Picardes
Pancakes
- Make the pancake dough by blending the eggs with flour. Then add the milk, stirring continually to avoid bulges/lumps.
- Spice the dough with a pinch of salt. If lumps persist, pass the mixture through soup blender.
- Let the dough rest for an hour in a salad bowl that is covered with a cloth.
- Rinse the mushrooms completely and then chop down in your blender.
- In the chopped shallot butter, add the chopped mushrooms.
- Flavor the mixture with salt and pepper and let cook over medium heat. Stirring occasionally so that the mushrooms release all their water.
- When the duxelles is cooked, include the thick cream and adjust the flavor if needed.
- Cook the pancakes until lightly brown.
Béchamel:
- Over low heat, melt the butter making sure it does not change the color.
- Include the flour and whisk until you get a smooth paste.
- Include cold milk and cook slightly. Stir constantly until the mixture condenses.
- When the béchamel sauce is smooth, flavor with salt, pepper, and grated nutmeg on it.
Finishing
- Dispense a pancake and put into it a slice of ham.
- Arrange in a form similar to that of a pudding of the mushroom duxelles.
- Roll the strings Picardes gradually, without pushing too much so that the stuffing does not dribble.
- Organize the strings in a baking dish.
- Addbéchamel on the top and dust with grated cheese. Next, bake it in the oven.
Note: The strings can even be made in advance to be baked in the end.
Trivia
Ficelle picarde ("Picardy string") is a dish of Picardy, northern France, comprising of a flavorful pancake loaded down with cheddar, mushrooms, and ham.
Though now considered a true Picardy dish, its roots seem to be in Amiens' l'hôtel du Commerce where a culinary specialist created it in 1950. However, a few legends still claim that the dish started in the period of Louis XIV.