Aubrac truffade is a rural dish made from potatoes and fresh tomato from Aubrac IGP. This specialty is inspired by truffle, from Auvergne, prepared with Cantal. Our ancestors adapted it with local cheese and the Aubrac truffade was born.

Ingredients

  • 1 kg of potatoes
  • 450 g of fresh Aubrac IGP tomato
  • 100 g of bacon
  • 2 onions
  • 1 clove of garlic
  • 1 tablespoon oil or duck fat
  • Salt and pepper

The preparation

  1. Peel and cut the potatoes into slices. Wipe them with a towel.
  2. Heat the bacon cut into small strips in a frying pan, add the potatoes. Cook over high heat, stirring regularly.
  3. Fry the two chopped onions in another pan with a little oil or duck fat.
  4. Reduce the cooking of the potatoes and add the onions and crushed garlic. Cook for fifteen minutes, stirring often.
  5. Cut the fresh Aubrac IGP tome into strips and spread it in the pan. Leave to brown.

To serve the truffade: reverse the contents of the pan in a dish so as to present the lower part of the preparation.

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