Plato principal
Truffade (Auvergne Cheese & Potato Dish)
45 minPara 4Nutri-Score D€€
D
45 min
45 minTruffade (Auvergne Cheese & Potato Dish)
receta de
Chef Romain Avril
@chefromainavril
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
duck fatOtro45 ml
potatoes (peeled and sliced about 0.5 cm thick)Frutas y verduras500 g
smoked bacon lardons (diced)Carne100 g
Tomme fraîche du Cantal (diced)Lácteos250 g- young Cantal cheese (diced)Lácteos250 g
garlic (clove, smashed)Frutas y verduras1 pieza- crème fraîcheLácteos30 ml
saltEspecias3 g
black pepper (ground)Especias1 g- cured ham (jambon cru) (thinly sliced, for serving)Carne80 g
- lettuce (for serving)Frutas y verduras100 g
por ración
Nutrición
439kcal
- Carbohidratos
- 24 g
- Proteínas
- 20 g
- Grasas
- 30 g
lo que usará
Utensilios
Pelador
Vaporera
Sartén
Bol
paso a paso
Preparación
- Paso 1
Prepare and steam the potatoes
- Peel the potatoes and slice them to about half a centimetre thick.
- Steam the potato slices for about 10 minutes.
- Paso 2
Render the bacon and garlic in duck fat
- Dice the bacon lardons.
- Smash the garlic clove in a pan and add the duck fat.
- Add the lardons and let them render.
- Paso 3
Sauté the potatoes
- Add the steamed potatoes to the pan with the garlic and bacon.
- Season with salt and pepper and sauté for about 10 minutes.
- Paso 4
Melt in the cheese
- Dice the Tomme fraîche and the young Cantal.
- Add the cheese to the pan with the potatoes and cook for another 5 minutes, stirring.
- Paso 5
Finish with crème fraîche
- Off the heat, add the crème fraîche to the potatoes.
- Mix everything together until creamy.
- Paso 6
Serve
- Serve the truffade with sliced cured ham and lettuce.