The truffade is a typical dish from Auvergne, and is probably one of the most famous dishes of the Monts du Cantal. We, in Ariège, have appropriated it, and we have transformed it with ingredients 100% from our region!
In any case, it's a really easy recipe to make, and it is sure to delight all cheese lovers!
Ingredients for 6 people
- 1,5 kg of firm-fleshed potatoes (Belle de Fontenay for example)
- 600 g of Pic de la Calabasse cheese
- 2 tbsp. tablespoons of duck fat (Lard or butter)
- 1 garlic clove, peeled
- A few diced belly (2 slices of bacon cut into several small pieces)
Prep time
Cut the potatoes into slices. Heat the lard (or the butter or duck fat) in a pot and brown the slices of belly cut into pieces.
Add the potatoes and toss to coat them well with the fat. Cover the pot and cook for 30 to 35 minutes, stirring regularly so that all the potatoes can brown and cook evenly. Prick with a knife to check doneness.
Meanwhile, cut the cheese into pieces. After half an hour, add the Calabasse peak and the garlic clove crushed in the pot. Melt it while lightly mashing the potatoes while you mix your cheese (but do not mash them).
Once the Melted Calabass Peak, let the truffade cook for a few minutes to dry it. Mix regularly to prevent it from sticking. By losing its moisture, the cheese will be able to brown and spin ❤️
