Rappie pie

Rappie pie is a traditional Acadian dish from southwest Nova Scotia,[1] New Brunswick and areas of Prince Edward Island. It is sometimes referred to as rapure pie, râpée, or râpure.[2][3] Its name is derived from the French patates râpées meaning 'grated potatoes'.[4] It is a casserole-like dish formed by grating potatoes, then squeezing them through cheesecloth to remove some of the water from the potato solids. The removed liquid is replaced by adding hot broth made from chicken, pork or seafood along with meat and onions, and layering additional grated potatoes over the top.[5][6] Common meat fillings include beef, chicken, or bar clams.

Rappie pie
A serving of Rappie pie, on a plate with tomato and dressing
Alternative namesRapure pie, râpure
Place of originCanada
Region or stateNova Scotia, Prince Edward Island, New Brunswick
Main ingredientsPotatoes, broth (chicken, pork or seafood), meat, onions
French Canadian cuisine
Products
Dishes
Desserts
Acadian foods
Regional

History

It is thought that rappie pie has its origins in the Acadian Expulsion, among Acadians who lived out their exile in Massachusetts. This opportunity to meet and interact with other immigrant groups would naturally encourage a sharing of cultural recipes. It may have been German or Swiss immigrants who taught the Acadians their technique for using grated potatoes in their recipes, but whoever it was, this proved to be an important tip for those that returned to Nova Scotia and the Maritimes when the expulsion was lifted. When they returned, they found that their fertile land had been given to Loyalist New Englanders lured north by the promise of farmland. The harsh, rocky land that remained was excellent for growing potatoes, if little else, so the Acadians used them to fill out dishes made with what game was available.[4][7]

See also

References
  1. "Traditional Acadian foods make warmly satisfying meals". saltscapes.com. Saltscapes. Retrieved November 1, 2017.
  2. Kittler, Pamela Goyan; Sucher, Kathryn (2007-06-27). Food and Culture. Cengage Learning. p. 519. ISBN 978-0-495-11541-0. Retrieved 9 March 2011.
  3. Karr, Paul (2010-05-03). Frommer's Nova Scotia, New Brunswick & Prince Edward Island. Frommer's. p. 82. ISBN 978-0-470-58250-3. Retrieved 9 March 2011.
  4. Dornbusch, Jane (April 21, 2015). "Humble Nova Scotia rappie pie used to include scraped knuckles". bostonglobe.com. Boston Globe. Retrieved November 1, 2017.
  5. Laugher, Nick (December 3, 2014). "Rappie Pie Is a Gooey, Fatty Touchstone of Acadian Culture". munchies.vice.com. VICE. Retrieved November 1, 2017.
  6. Meyer, Bernard (1988-01-01). Bernard Meyer's East Coast Cuisine: Regional Cooking With French Flair. Formac Publishing Company. p. 100. ISBN 978-0-88780-063-4. Retrieved 9 March 2011.
  7. Roy, Suman and Brooke Ali (2010). From Pemmican to Poutine: A Journey Through Canada's Culinary History. Toronto: The Key Publishing House, Inc. p. 14. ISBN 978-1-926780-00-9.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.