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Truffade Recipe

It is the regional accompaniment par excellence!

Preparation: 30 minutes

Cooking time: 1h15

Ingredients for 5 persons
  •     1kg of potatoes
  •     450g of fresh Cantal cheese, having been in the refrigerator for at least three days
  •     Some bacon

  •     Mince the potatoes, cook them in a frying pan for about 1 hour with some bacon.
  •     Cut the tome into small cubes and cover the potatoes with them.
  •     Leave to cook for another 15 minutes, then stir vigorously until the mixture has runny.

My advice:
Aligot is a variation of Aubrac.
It consists of a puree to which cream and tome are added, and sometimes a little garlic.

Recipe made by Chef Eric Bouyssou.

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Hôtel & Restaurant Bel Horizon

near Le Lioran and Aurillac

5 rue Paul Doumer 15800 Vic sur Cère
+33 (0)4 71 47 50 06