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La Truffado
- Difficulty
Easy
By Lucy Madden
Published 2015
Traditionally, the cheese to use in this simple but lovely dish is the fresh, unfermented cheese of Cantal called Tomme. An alternative is Wensleydale.
Ingredients
1½ lb 700 g 4 oz 110
Method
Fry the bacon in the butter and olive oil. Add the potatoes. Season and add the garlic and cook over a medium heat making sure the potatoes don’t stick.
When the potatoes are tender (this may take 20 minutes), remove any excess oil and add the cheese. Remove from the heat almost immediately, leaving the cheese to melt; then eat.
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