food.wikisort.org - Dish

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 fraîche (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.

Truffade

Type	Pancake
Place of origin	France
Region or state	Auvergne
Main ingredients	Tome fraîche, potatoes, goose fat
Cookbook: Truffade   Media: Truffade

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

See also

• Aligot
• Patranque
• Pachade
• Auvergne
• Cheese

References

• Lang, Jenifer Harvey, ed. (1988). "Truffade". Larousse Gastronomique: The New American Edition of the World's Greatest Culinary Encyclopedia. New York: Crown Publishers. ISBN 0517570327. OCLC 777810992.

На других языках

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- [en] Truffade

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[ru] Трюффад

Трюффад (фр. Truffade) — традиционное сельское блюдо в Оверни во Франции из тонко нарезанного картофеля, который медленно приготовлен в гусином жире до мягкости, а затем смешан с тонкими полосками овернского сыра Канталь или Салерс. Подаётся с зеленым зимним салатом, его часто сопровождает фермерская ветчина. Блюдо особенно популярно в департаменте Канталь.

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