{"id":3681,"date":"2019-04-08T19:02:57","date_gmt":"2019-04-08T19:02:57","guid":{"rendered":"https:\/\/aebackup.christineweeks.com\/?p=1700"},"modified":"2022-04-05T14:52:27","modified_gmt":"2022-04-05T12:52:27","slug":"la-tourte-saviesanne-a-dish-with-heirloom-vegetables","status":"publish","type":"post","link":"https:\/\/annas-eats.com\/en\/la-tourte-saviesanne-a-dish-with-heirloom-vegetables\/","title":{"rendered":"Savi\u00e8sanne pie, a dish with winter vegetables"},"content":{"rendered":"

For the Swiss Food Discovery Project, we have sworn to always offer seasonal recipes. That's fine. But what can we offer at the end of March or beginning of April, when the winter vegetables are coming to an end and the new ones have not yet appeared? There I was, feeling sorry for our poor grandparents, those unfortunate people condemned to the potato and leek combo, and looking for a recipe, when I came across the Savi\u00e8sanne pie. Let's go! Let's try it. The result? Deliciously surprising. Try it, you'll see.<\/span><\/p>\n\n\n\n

Savi\u00e8se, a very rich culinary heritage <\/h2>\n\n\n\n

When I discovered the recipe, I thought it was a coincidence. Because well, Savi\u00e8se... a cute village perched above Sion in Valais, but then? Well dear friends, this village seems incredible, from a culinary point of view, that is. All sorts of vegetable and fruit specialties are prepared here, so much so that already in 1929, a certain Mr. Luyet, Basile by name, published \"L'art culinaire \u00e0 Savi\u00e8se\", to preserve the essentially oral heritage of the cooks of yesteryear. And bang in your teeth, Anna! You didn't have to look for them, the Valaisan women and men! We know how to eat well in this canton. I therefore endorse this recipe <\/span>among my favorite savory pies.<\/span><\/p>\n\n\n\n

A soft, subtle and delicate cake<\/h2>\n\n\n\n

The savi\u00e8sanne pie is based on vegetables (leeks and potatoes), and products from the cellar (cheese, bacon, flour...). When I read the recipe, I was afraid I was going to get a brick in the stomach. Well, I wasn't. In fact, this pie is very soft, the potatoes and leeks melt in your mouth, and if you are not too heavy with the raclette cheese, you will have a hearty dish, but perfectly adapted to the still chilly temperatures. Accompanied by a nice salad, it's a complete meal, which will even leave you room for a little dessert... What happiness.<\/span><\/p>\n\n\n\n

<\/path><\/svg><\/span>How to make a shortcrust pastry (link to Citronelle & Cardamom's blog) <\/a><\/span><\/p>\n\n\n

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The savi\u00e8sanne pie<\/h2>\n
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