Truffade
Encyclopedia
Truffade is a dish traditionally associated with Auvergne
in France
. It is a sort of thick pancake
made with shredded potato
es that are first fried, then mixed with thin strips of tomme cheese
. This mix is stirred until it sticks together, and then is flipped over to brown the other side. Sometimes lardon
s and garlic
are added to the mix.
Auvergne (région)
Auvergne is one of the 27 administrative regions of France. It comprises the 4 departments of Allier, Puy de Dome, Cantal and Haute Loire.The current administrative region of Auvergne is larger than the historical province of Auvergne, and includes provinces and areas that historically were not...
in France
France
The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...
. It is a sort of thick pancake
Pancake
A pancake is a thin, flat, round cake prepared from a batter, and cooked on a hot griddle or frying pan. Most pancakes are quick breads; some use a yeast-raised or fermented batter. Most pancakes are cooked one side on a griddle and flipped partway through to cook the other side...
made with shredded potato
Potato
The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family . The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species...
es that are first fried, then mixed with thin strips of tomme cheese
Tomme cheese
Tomme is a type of cheese, and is a generic name given to a class of cheese produced mainly in the French Alps and in Switzerland. Tommes are normally produced from the skim milk left over after the cream has been removed to produce butter and richer cheeses, or when there is too little milk to...
. This mix is stirred until it sticks together, and then is flipped over to brown the other side. Sometimes lardon
Lardon
Lardon is a small strip or cube of pork fat used in a wide variety of cuisines to flavor savory foods and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted...
s and garlic
Garlic
Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
are added to the mix.