1/2 lb Salt pork, fatty
4 Potatoes; cooked & mashed
10 Potatoes; finely grated
Salt & Pepper
"For many Acadians living in southeastern New Brunswick,
Poutine Rapee, potato dumpling dish with a mixture of
seasoned pork in the centre, is considered a national
dish. In other parts of Acadia, these delicacies are
prepared without the meat and fish is sometimes added to
fricot. Although the greyish colour and gluey texture of
the poutines makes them appear somewhat unappetizing,
their taste more than compensates for their unattractive
appearance."
Soak the pork overnight in cold water to remove the salt,
and cut into cubes. Extract the water from the grated
potatoes by putting them in a cotton bag and squeezing
vigourously. Mix the mashed potatoes with grated potatoes.
Season with salt and pepper. Roll the potato mixture into
balls resembling small snowballs.
Make a hole in the centre of the potato ball and add 1
Tbsp of the salt pork. Close the hole and roll the
poutines in flour. Gently drop the poultines 2 or 3 at a
time, into a large pot of boiling salted water, ensuring
that the water is kept at a rolling boil.
Simmer the poutines for 2-3 hours. Eat the poultines hot
with butter, salt and pepper, or as a dessert with sugar
and molasses.
Makes: 6 Poutines
SOURCE: "A Taste of Acadie" by Marielle Cormier-Boudrau
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