I don't know, sometimes I am just in the mood for a
generous boost of carbohydrate. One of my favourite dishes
to satisfy this urge is Truffade, a traditional French dish
from the Auvergne region.
In fact, the inhabitants of the Auvergne have a saying:
'If you can't afford Truffles you indulge in Truffade'.
The Auvergne is the rural heart of France made up of
mountains, plateaus, lakes, national parks and cows (yes,
everywhere you look) and producer of several fine quality
cheeses. One of these is Cantal which is one of the primary
ingredients in Truffade (although sometimes St. Nectaire or
even Gruyere can be used). The other main ingredient is
potato, sliced a la dauphinoise and combined with the
cheese to create a simple but very tasty and filling dish.
Traditionally eaten with a green salad and cured meats and
served directly form the pan this is a staple dish of most
restaurants in the Auvergne, quick and easy to prepare,
washed down with half a carafe of vin rouge. The type of
cheese used will affect the taste so check with the
restaurant first in case you prefer one type over another.
It is warming and filling; just what you need after a hard
mornings skiing down the side of the Sancy Mountains.
Believe me you will need an afternoons skiing to burn all
the calories from you lunchtime repast.
Now, I am no great chef but this dish is well within my
compass (along with Jumbalaya and Chilli Con Carne) and
does not require a great deal of preparation (15 mins).
To serve 4 people you will need:
1,5 kg potatoes (waxy variety such as Cara or Charlotte)*,
thinly sliced 30g Duck fat (traditional - use lard or
vegetable oil if not available) Garlic, finely chopped 400g
Cantal , St. Nectaire or Gruyere if preferred, sliced Salt
& pepper 10 inch non-stick frying pan
* If you are unsure of which variety you have mix 1 part
salt to 11 parts water in a measuring jug. Add the potato.
A waxy potato will float (a floury potato will sink).
Method:
1. Melt the fat in the pan and add the chopped garlic. Fry
for 1-2 minutes and then add the sliced potatoes. Add salt
and pepper to taste.
2. Reduce heat, cover and cook for 5 minutes. Remove lid
and cook for a further 20-25 minutes, stirring and tossing
until the potatoes are tender and are starting to brown.
3. Stir in the cheese and continue to cook on high until
the base is browned - 3-4 minutes. Push down on the mixture
occasionally to hold it together.
Serve with cured meats and green salad and a carafe (or
two) of full bodied red wine.
Some recipes include sliced bacon or 'lardons' (about 150g)
which you can fry along with the garlic and remove and add
back with the cheese. You may also like to add chopped
onions with the garlic.
Such simplicity, but what great reward! A treat for those
of you who like your food rustic and hearty.
----------------------------------------------------
Mary Smith has lived in the Auvergne for 4 years and would
love you to come and discover this hidden gem in the heart
of France for yourself. Mary runs a holiday lettings
agency, Auvergne France Vacances, providing a large choice
of comfortable, reasonably priced accommodation. Come and
discover the Auvergne for yourselves at
http://www.auvergnefrancevacances.com
EasyPublish this article: http://submityourarticle.com/articles/easypublish.php?art_id=51362
0 comments
Post a Comment