Truffade
Auvergne | |
| Main ingredients | Tome fraîche, potatoes, goose fat |
|---|---|
Truffade is a rural dish traditionally associated with
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.
Sometimes the truffade is flipped over to brown the other side, or lardons are added to it.
See also
References
- Lang, Jenifer Harvey, ed. (1988). "Truffade". OCLC 777810992.
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