My favorite French podcast has an episode on the plates French. The protagonist adddoooore tartiflette. I asked already in Milan J. what it was and he said that all the Italians go crazy for. Finally this weekend we tried it, bought at the supermarket, Reflets de France brand that is cool and is cheaper than eating it for 14 € at the Latin Quarter. These short to Reven (French verb I think that means a pseudo pre-browning, and it is literally revived, as when one passes out) the onion in a poele, obviously with a little 'omnipresent beurre, add lardons (bacon here call with a name that makes you feel really guilty) and diced potatoes. You browns browns, then moves all of this in a pan, and you slam on the reblochon, a cheese
low, wide and round, which in practice is cut in half, and leans over the bowl so that the part the crust is over and then can make a charred crust.
low, wide and round, which in practice is cut in half, and leans over the bowl so that the part the crust is over and then can make a charred crust.
Similar to this dish truffade is always with bacon, potatoes and cheese (tome fraiche), but the potatoes are cut thin, there is waaay more cheese, and fried until singe goes above and below.
short, and I thought the infamous, which goes round and round sti dishes are good men are, but all the same.
I got ill with other specialties, but I have a cough, fever, and then we stop here tonight!
short, and I thought the infamous, which goes round and round sti dishes are good men are, but all the same.
I got ill with other specialties, but I have a cough, fever, and then we stop here tonight!
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