Preparation time: 30-40 minutes
Cooking time: 45 minutes
At the Restaurant Léon de Lyon, the pig's ear loaf is served as an hors-d'oeuvre, allowing the meal to begin with a nod to traditional Lyonnaise cooking.
The loaf can be accompanied by a salad of frisée lettuce dressed with a mustardy vinaigrette. If you can't find pig's ears, you can replace them by pieces of bacon, diced pale ham and mushrooms.
A French Wine like Coteaux du Lyonnais Côte du Rhône or a Savigny les Beaune
- Take a loaf pan 28 cm long, 8 cm high and 7 cm wide; brush it with butter, then cut out a piece of parchment paper the size of the pan and line the inside;
- set aside in the refrigerator;
- preheat your oven to 180/200° C;
- cut the cooked pig's ears into thin strips;
- wash, dry and chop the parsley.
- Place the baking powder, 60 g of softened butter, mustard, oil, salt and pepper in a bowl;
- mix well with a wooden spoon so that the mixture is very smooth, then add the eggs and sprinkle in the flour, add the 350 g of sliced pig's ears, the chopped parsley and the grated cheese; mix well.
- Put the batter into the prepared pan; bake for 45 minutes;
- when it is cooked, remove from the oven and turn out onto a rack;
- chill lightly before serving.
- Cut the loaf into slices; brown them in butter in a skillet to make them crispy;
- place a slice of the loaf on each serving plate and garnish with a salad of frisée lettuce dressed with a vinaigrette well-seasoned with mustard.
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