Fouée (French pronunciation:[fwe]), also known asfouace ([fwas]ⓘ), is an airy bread from western France (Touraine andAnjou region of theLoire Valley,Poitou,Charente). It looks somewhat similar topita orbakpao. It is split and served with porkrillettes, salted butter andmogettes (white beans).[1]
It is distinct from another French culinary specialty,fouace or fouasse, from southern France (Rouergue,Aveyron andHaute-Auvergne). This is a traditional variety of brioche with a light-yellow crumb and a fine crust, often strewn with sugar grains. It is prepared from wheat flour, sourdough, butter, eggs, milk, sugar,orange flower water, and salt, is usually presented in the shape of a crown or bun and can be enjoyed for breakfast, aperitif or dessert.
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