Truffade II

Preparation info

  • [For


    • Difficulty


Appears in

Mourjou: The Life and Food of an Auvergne Village


By Peter Graham

Published 1999

  • About

This is the crisp version of truffade. Because it contains some Cantal as well as Tomme fraîche it has more character and is really at its best as a main course. The quantities are correspondingly larger than for the first version. You can increase them even further if you wish, as I have never known a truffade made this way not to be finished. The parsley is not a traditional addition, but I think it brightens up what can be a rather indigestible, if absolutely delicious, dis