Let WFI help you recreate your favourite restaurant dishes or long-lost favourites. This month, we present a recipe for tartiflette, a creamy, cheesy dish from Alpine France.
The challenge
Do you have a recipe for tartiflette? A friend
and I tried it at a French market that was held
at Knebworth House in Hertfordshire. It was absolutely delicious and I would love to
recreate it. It looked as though the ingredients were potato, bacon lardons, cream and cheese, although I couldn't swear to which particular cheese was used. The dish was gooey and
creamy and would make a lovely lunch with crusty bread. Can you help?
Sue Scott, Stevenage, Hertfordshire
The solution
A recipe for this traditional French dish appears in Taste, by American food writer and TV chef David Rosengarten (Random House, import only). "This is a wonderful, hearty dish," he says, "and really very simple. I came across it in Annecy, near the Alps in eastern France. In an area of town called le vieux Annecy, there are lots of bistros that all serve versions of this dish. The most important ingredient is the cheese, Reblochon. A creamy, washed-rind cheese, it's made from the milk of Alpine cattle and is praised for its complex, fruity, floral flavour. Annecy bistros usually serve tartiflette as a main course, and it's delicious with just a green salad, but I like it as a side dish too."