Truffade
The truffade is a receipt of the campaigns auvergnates and the Limousin be containing potatoes and of volume fresh of Cantal.
The origin of the word truffade comes from old names of the Potato: tartoufle, troufle or Truffle.
The potatoes are cut in plates and are rissolées in jumping in which one beforehand dissolved white bacon. One seasons with salt, pepper and a little garlic. Some add to it a little parsley or chive. When the potatoes are cooked, one cuts fire, adds divides into volumes it fresh cantal crossed in fine pieces. One lets cheese melt in contact with hot potatoes then one stirs up vigorously until the cheese does a wire.
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