Tartiflette: Difference between revisions
imported>Hayford Peirce (moved bottom left to left, minor editing of text) |
mNo edit summary |
||
| (12 intermediate revisions by 4 users not shown) | |||
| Line 1: | Line 1: | ||
{{subpages}} | |||
'''Tartiflette''' is a hearty cheese and potato dish from the mountainous Savoie region of eastern France, where it originated in the Aravis valley, the home of Reblochon cheese. It is not, however, a traditional dish and was, in fact, created and launched only in the 1980s by the Reblochon trade association in an attempt to increase sales of their cheese. Different valleys in the area have different methods of making tartiflette and every household probably now has its own recipe. All of them, however, contain, at a minimum, potatoes, Reblochon cheese, and some kind of cured meat such as slab bacon or salt pork. Additional ingredients can be butter, onions, local wine, and/or cream. Baked for about an hour before serving, tartiflettes generally have an attractive crispy, golden brown crust. | [[Image:tartiflette_and_Fried_Ham.jpg|thumb|260px|{{#ifexist:Template:Tartiflette and Fried Ham.jpg/credit|{{Tartiflette and Fried Ham.jpg/credit}}<br/>|}}A cooked tartiflette accompanied by grilled ham.]] | ||
[[Image:Tartiflette_in_Preparation.jpg|thumb|left|212px|A tartiflette with half a Reblochon on it before baking.]] | |||
They have become popular at many alpine restaurants during the ski season | '''Tartiflette''' is a hearty [[cheese]] and [[potato]] dish from the mountainous Savoie region of eastern [[France]], where it originated in the Aravis valley, the home of [[Reblochon cheese]]. It is not, however, a traditional dish and was, in fact, created and launched only in the 1980s by the Reblochon trade association in an attempt to increase sales of their cheese, which is made from ewe's milk. Different valleys in the area have different methods of making tartiflette and every household probably now has its own recipe. All of them, however, contain, at a minimum, potatoes, Reblochon cheese, and some kind of cured meat such as slab bacon or salt pork. Additional ingredients can be various permutations of butter, onions, local wine, and/or cream. Baked for about an hour before serving, tartiflettes generally have an attractive crispy, golden brown crust. | ||
[[Image:Tartiflette_in_Preparation.jpg|thumb|left|212px|{{#ifexist:Template:Tartiflette in Preparation.jpg/credit|{{Tartiflette in Preparation.jpg/credit}}<br/>|}}A tartiflette with half a Reblochon on it before baking.]] | |||
They have become popular at many alpine restaurants during the ski season because they are flavorful, nutritious, relatively easy to prepare in large quantities, and can be kept warm without noticeable deterioration in quality. | |||
The word ''tartiflette'' is perhaps derived from the Piedmontese word for potato ''tartiflâ'', although a number of other European languages have words for potato that are similar. | The word ''tartiflette'' is perhaps derived from the Piedmontese word for potato ''tartiflâ'', although a number of other European languages have words for potato that are similar. | ||
[[ | ==See also== | ||
[[ | *[[French cuisine/Catalogs]] | ||
[[Category:Suggestion Bot Tag]] | |||
Latest revision as of 06:00, 25 October 2024
Tartiflette is a hearty cheese and potato dish from the mountainous Savoie region of eastern France, where it originated in the Aravis valley, the home of Reblochon cheese. It is not, however, a traditional dish and was, in fact, created and launched only in the 1980s by the Reblochon trade association in an attempt to increase sales of their cheese, which is made from ewe's milk. Different valleys in the area have different methods of making tartiflette and every household probably now has its own recipe. All of them, however, contain, at a minimum, potatoes, Reblochon cheese, and some kind of cured meat such as slab bacon or salt pork. Additional ingredients can be various permutations of butter, onions, local wine, and/or cream. Baked for about an hour before serving, tartiflettes generally have an attractive crispy, golden brown crust.
They have become popular at many alpine restaurants during the ski season because they are flavorful, nutritious, relatively easy to prepare in large quantities, and can be kept warm without noticeable deterioration in quality.
The word tartiflette is perhaps derived from the Piedmontese word for potato tartiflâ, although a number of other European languages have words for potato that are similar.