Girish Mahajan (Editor)

Truffade

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Type
  
Place of origin
  
Region or state
  
Truffade iculinterfr7503675029805985692latruffadejpg

Main ingredients
  
Tome fraîche, potatoes, goose fat

Similar
  
Aligot, Cantal cheese, Tripoux, Tartiflette, Saint‑Nectaire

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Truffade is a rural dish traditionally associated with Auvergne in France. It is a sort of thick pancake made with thinly sliced potatoes that are slowly cooked in goose fat until tender, then mixed with thin strips of tome fraiche (which is very different from actual tomme cheese: the recipe will fail if tomme cheese is used, since that melts in a very different way). This mixture is stirred until it sticks together in a sort of thick pastry, which is sometimes decorated with fresh parsley and may be served with a simple green salad.

Contents

Truffade Truffade Wikipedia

Sometimes the truffade is flipped over to brown the other side, or lardons are added to it.

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References

Truffade Wikipedia