KIg Ha Farz

This hearty dish is pure, simple, delicious, like the Breton region itself, with its endless coastlines, verdant rolling hills, and sea spray air.
Servings: 6 people
  • For the Farz:
  • 2 large eggs
  • ½ cup (125ml) milk
  • 4 tablespoons (1/2 stick; 60g) unsalted butter
  • Scant 1-3/4 cups (250g) buckwheat flour
  • 1 teaspoon sea salt
  • For the Stew:
  • 4 medium carrots peeled, cut in half lengthwise, then cut into medium-sized half moons
  • 3 leeks white part only, well rinsed
  • 3 small potatoes peeled and cut into quarters
  • 1 in rutabaga cuthalf, thensixths
  • 1 bouquet garni (leek thyme, bay leaf, fresh thyme)
  • 1 about 3 pounds (1.5kg) fresh pork hock not smoked,
  • 1- pound (500g) slab bacon cut in half
  • Sea salt and freshly ground black pepper
  • 2 about 8 ounces (250g) each kielbasa-style sausages
  • 3 large artichokes hearts only
  1. Prepare the farz: Whisk together the eggs, milk, and melted butter in a medium-sized bowl. Using a wooden spoon, slowly add the flour and the salt, stirring until thoroughly combined. Place the mixture in the center of a clean, dampened piece of cotton cloth that measures at least 24 inches (60cm) square. Gather the corners of the cloth together and secure them tightly with kitchen string, leaving room for the farz to expand by about one third. Set it aside.
  2. Make the stew: Combine the carrots, leeks, potatoes, bouquet garni, pork hock, bacon and salt and pepper to taste in a large stock pot. Add water to cover by 2-inches (5cm). Add the farz bundle, gently pushing it under the surface so it is moist all over.
  3. Cover the pot and bring to a boil over medium-high heat. Then, remove the cover and reduce the heat to medium so the liquid is simmering merrily, and cook the stew until the until the farz is nearly firm to the touch, and the vegetables are tender but still have some texture, about 1 hour. The farz will tend to float in the liquid as the stew cooks, which is fine. Occasionally turn the bundle so it cooks evenly, and skim off any fat that rises to the surface of the stew.
  4. While the farz is cooking, cook the kielbasa: Place the sausages in a medium-size saucepan, cover them with water and bring to a boil over high heat. Reduce the heat so the water is boiling gently and cook, partially covered, until the sausages are done, 30 to 40 minutes. Remove from the heat, leaving the kielbasa in the water to stay warm.
  5. When the farz is cooked, remove the bundle from the stew and set it, still in its cotton cover, in a sieve placed over a shallow bowl. Let it drain for 15 minutes. Meanwhile, add the artichoke hearts to the simmering soup and cook until they and the other vegetables are completely tender, which will take about 20 minutes.
  6. Transfer the farz, in its cotton wrapping, to a work surface and roll it back and forth, applying pressure gently but firmly. At first the farz will feel hard and rubbery, but it will gradually crumble into small bits. Keep rolling the bundle until most of the farz is in small bits (it should resemble couscous). Some stubborn pieces will remain large and somewhat hard, but don’t be concerned as they are delicious too.Carefully open the cotton bag and pour the farz onto a large warmed serving platter. Remove the artichokes from the cooking liquid and cut them into quarters. Slice the m eat from the pork hock and cut or slice the slab bacon into serving size pieces. Do the same with the kielbasa. Arrange the vegetable and the meats over and around the farz. Fill a warmed pitcher with the cooking juices and serve it separately to drizzle, not pour, over the farz.
  7. Note: If the farz seems dry, do as the Bretons do, and drizzle it with the cooking juices. Not too much or the farz will turn to mush.

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