Ficelle picarde

Ficelle Picarde is a traditional French dish originating from the Picardy region in the north of France. It is a savory crêpe filled with mushrooms, shallots, and ham, coated with a béchamel sauce and grated cheese, then baked until golden brown. The dish is a testament to the rich culinary tradition of Picardy and is enjoyed by many as a warm, comforting meal.

History

The creation of Ficelle Picarde is attributed to a chef named Marcel Lefèvre in 1950 in Amiens, the capital of the Picardy region. It was devised for a culinary competition, aiming to create a dish that would represent the flavors and culinary heritage of Picardy. The dish quickly gained popularity and became a staple in the region's cuisine.

Ingredients

The main components of Ficelle Picarde include:

• Thinly made crêpes
• A filling of finely chopped mushrooms and shallots, sautéed in butter
• Slices of cooked ham
• Béchamel sauce, a white sauce made from butter, flour, and milk
• Grated cheese, typically Emmental or Gruyère

Preparation

To prepare Ficelle Picarde, crêpes are first made using a basic batter of flour, eggs, and milk. The filling is prepared by sautéing mushrooms and shallots in butter until they are soft. Each crêpe is then laid out, and a slice of ham is placed on top, followed by the mushroom and shallot mixture. The crêpe is then rolled up to encase the filling.

The rolled crêpes are placed in a baking dish, and béchamel sauce is poured over them. The dish is then sprinkled with grated cheese and baked in an oven until the cheese is bubbly and golden brown.

Serving

Ficelle Picarde is typically served hot, often accompanied by a side of salad or vegetables. It can be enjoyed as a main dish for lunch or dinner and pairs well with a glass of white wine, preferably one from the Picardy region to complement the flavors of the dish.

Cultural Significance

Ficelle Picarde is more than just a meal; it is a symbol of Picardy's culinary heritage. It showcases the simplicity and richness of French cuisine, utilizing local ingredients to create a dish that is both comforting and sophisticated. The dish has been embraced by other regions of France and can be found in various forms across the country, each adding its own local twist to the original recipe.

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