Truffade (auvergnat Cheese & Potato Cake) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
150 gram: Slab bacon, cut in lardons
1 kilo: Potatoes,
30 gram: Lard or oil,
Salt & pepper,
250 gram: Cheese *,
10 Inch: diameter Frying pan,
Directions:
NB * the cheese used for this should be a semi-fresh cheese called
"Tome Blanche" or "Tome Fraiche." It is the paste which would make a
firm cheddar-like cheese if it were matured further. A very young
cheddar could be used as a substitute, or in the UK, a young
Wensleydale. It is somewhat rubbery and very mild in flavour. It
should be cut into thin strips or diced. Gruyere could be used as a
substitute (but is stronger).
If the bacon is very salty, blanch it. Thinly slice the peeled
potatoes. Heat the bacon in the frying pan until the fat runs, but do
not brown it. Remove, add the lard to the frying pan and melt. Add
the potatoes, sprinkle them lightly with salt and pepper, cover and
cook over low heat for 5 minutes. Return the bacon to the pan and
continue to cook uncovered over a low fire, tossing or stirring
often, for 25 minutes or until tender. Dont worry if some of the
potatoes are crushed; this will help hold the mixture in a cake. Stir
in the cheese and taste for seasoning, correcting if needed.
Turn the fire to high and let the mixture cook without stirring to
brown the bottom. Press on it occasionally to hold it together. When
the potato cake is brown, run a knife round the edge of the pan and
turn the cake out on to a platter, serve hot.
Recipe "French Regional Cookery" Ann Willan
MMed IMH c/o Georges Home BBS 2:323/4.4
Source from luhu.jp
"Tome Blanche" or "Tome Fraiche." It is the paste which would make a
firm cheddar-like cheese if it were matured further. A very young
cheddar could be used as a substitute, or in the UK, a young
Wensleydale. It is somewhat rubbery and very mild in flavour. It
should be cut into thin strips or diced. Gruyere could be used as a
substitute (but is stronger).
If the bacon is very salty, blanch it. Thinly slice the peeled
potatoes. Heat the bacon in the frying pan until the fat runs, but do
not brown it. Remove, add the lard to the frying pan and melt. Add
the potatoes, sprinkle them lightly with salt and pepper, cover and
cook over low heat for 5 minutes. Return the bacon to the pan and
continue to cook uncovered over a low fire, tossing or stirring
often, for 25 minutes or until tender. Dont worry if some of the
potatoes are crushed; this will help hold the mixture in a cake. Stir
in the cheese and taste for seasoning, correcting if needed.
Turn the fire to high and let the mixture cook without stirring to
brown the bottom. Press on it occasionally to hold it together. When
the potato cake is brown, run a knife round the edge of the pan and
turn the cake out on to a platter, serve hot.
Recipe "French Regional Cookery" Ann Willan
MMed IMH c/o Georges Home BBS 2:323/4.4
Source from luhu.jp