Oreilles d'âne
 Oreilles d'âne made with crêpes | |
| Type | Casserole |
|---|---|
| Place of origin | France |
| Region or state | La Salette-Fallavaux |
| Serving temperature | Hot |
| Main ingredients | Tétragones, tomme cheese, béchamel sauce |
| Variations | With lasagna or crêpes |
| Other information | Served with white wine |
Oreilles d'âne (lit. 'donkey's ears') is a traditional recipe of the Valgaudemar and Champsaur valleys and the region around La Salette-Fallavaux in the French Alps. It is a gratin casserole of wild spinach and either lasagna or crêpes.
Name[edit]
The dish acquires its name from its key ingredient of wild spinach, which at maturity have leaves likened in shape to a donkey's ear.[1][2]
Traditional recipe[edit]
The tradition recipe was to use small round pastas cut into pieces, which were poached in salted water, layered in a gratin alternating with spinach leaves cooked au jus, béchamel sauce and grated tomme, and baked.[3]
In the village of La Salette-Fallavaux, oreilles d'âne were made of large ravioli garnished with chard or poached spinach, topped with béchamel sauce and au gratin.
Modern recipe[edit]
Today lasagna or crouzet (see crozets de Savoie) is used in alternating layers with creamed spinach and grated cheese.[3]