Tartiflette
Created by local produce brand Saveurs du Tarn, this recipe -nicknamed “Tarniflette’ – is a 100% Tarn version of tartiflette, using fine regional ingredients such as Lacaune ham and pink Lautrec garlic
Tartiflette
- 800 g firm-fleshed potatoes (Charlotte style)
- 200 g Tarn cow’s cheese tome
- 200 g Tarn raclette
- 160 g dry-cured Lacaune ham
- 2 Tarn onions
- 4 cloves pink Lautrec garlic
- 20 cl dry white Gaillac wine
- 4 tsp duck fat (preferably or sunflower oil)
- Blanch the peeled potatoes in boiling salted water until cooked through. Set aside.
- Sauté the chopped onion in the duck fat.
- When the onions are lightly coloured, add the chopped garlic and deglaze with the white wine. Reduce. Add the cooked potatoes, cut into 1 cm thick slices and crush lightly.
- Add the ham cut into thin strips and the 2 cheeses cut into strips.
- Season with pepper. You don’t normally need to add salt.
This ‘Tarniflette’ recipe was created by local produce brand Saveurs du Tarn, with the help of local chefs and suppliers such as Salaisons de Lacaune, Ail Rose de Lautrec and Vins de Gaillac). It is served up at local events and you can taste it at the Hostellerie des Lauriers in Villeneuve sur Tarn on certain dates. hostelleriedeslauriers.fr
Share to: Facebook Twitter LinkedIn Email
More in Recipe, Tarn, Tartiflette
Related Posts
