Tartiflette
A Savoyard dish made with potatoes, Reblochon cheese, lardons, and onions.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Tartiflette is a relatively recent dish, invented in the 1980s as a way to promote Reblochon cheese sales. While it draws inspiration from an older dish called 'Pela,' which was made by farmers in the Alps using leftover potatoes and cheese rinds melted in a pan, tartiflette as we know it is a modern creation designed to showcase Reblochon.
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Tartiflette is deeply associated with the French Alps, particularly the Savoie region, where Reblochon cheese is produced. It's a popular dish in ski resorts and mountain restaurants, providing warmth and sustenance after a day on the slopes.
Winter Comfort Food
Tartiflette is considered a quintessential winter dish, often enjoyed during the colder months for its hearty and warming qualities. It's a popular choice for gatherings and après-ski activities.
Regional Identity
The dish is strongly linked to the Savoie region of France and serves as a symbol of its culinary heritage. Using authentic Reblochon cheese is considered crucial to the dish's character.
Sociability
Tartiflette is often prepared and shared communally, making it a dish that fosters a sense of togetherness and celebration.
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Tartiflette boasts a rich and comforting flavor profile, dominated by the creamy, nutty notes of Reblochon cheese, the smoky saltiness of bacon lardons, and the earthy sweetness of potatoes and onions.
The Reblochon cheese is the star, lending a creamy, slightly nutty flavor with a pungent aroma that mellows beautifully when melted. The bacon lardons provide a salty, smoky depth that complements the cheese and potatoes. Onions add a touch of sweetness and aromatics, while the potatoes offer a starchy base that absorbs the other flavors. White wine, if used, adds a subtle acidity and complexity.
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Reblochon Quality
Use authentic, high-quality Reblochon cheese. It should be creamy and slightly pungent, with a reddish rind.
Lardon Preparation
Render the lardons slowly to release their fat and develop a crispy texture. This adds depth of flavor to the dish.
Potato Choice
Use waxy potatoes that hold their shape during baking, such as Charlotte or Yukon Gold. Avoid floury potatoes, which can become mushy.
Wine Pairing
Pair tartiflette with a crisp, dry white wine from the Savoie region, such as Apremont or Roussette de Savoie. The acidity of the wine cuts through the richness of the dish.
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