La truffle is a dish made with potatoes, tomme du Cantal, garlic, salt and pepper, usually accompanied by farm ham and a salad.
Originally from Auvergne and more precisely from the Cantal mountains, it would have been created by the shepherds of Cantal working in the summer in the burons who had the idea of associating potatoes which are easy to keep with their cheeses. The word "truffade" comes from the Occitan word trufada (« truffle Meaning "potato"). When the Spaniards introduced the first potatoes to Italy in the XNUMXth century, the dialects of northern Italy chose the terms of taratoufli ou tartufoli ("Small truffles", diminutives of " truffle "," Truffle "), because of their resemblance to the white truffle.
|Level of difficulty: easy|
|Preparation time : 15 min|
|Rest time : -|
|Cooking time : 45 min|
|Total time : 1 hours|
|Ingredients: 6 people|
|500 g of potatoes (bintje)|
|250 g of young Cantal|
|garlic (3 to 4 cloves), salt, pepper|
- Peel and cut the potatoes into slices 5 mm thick. Rinse with lukewarm water then dry.
- Mince the garlic cloves.
- Cut the cantal into thin slices.
- Brown the potatoes over high heat at the start for 10 min then over medium heat for 25 min with a little salt.
- Add the garlic and then the pepper.
- Sprinkle with finely chopped parsley.
- Add the cheese slices to the potatoes.
- Stir with a spatula until the preparation forms threads
- Serve hot, with a salad and ham.