Traditional course coming down from the Aubrac
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This dish native from the Aubrac, a high plateau with rich traditions of cattle breeding, lying at the crossroads of three departments, may perhaps be regarded as a legacy of burons, these small homes of herdsmen, specially designed to raise the tomme and the cantal cheeses.
As often, everyone has their own recipe, but this rich and creamy course, usually served on holidays, is most frequently prepared in large quantities.
Ingredients for 8 people :
2 kg of potatoes
700 gr of fresh tomme
5 tablespoons of double cream
200 gr of butter
2 garlic cloves (optional)
Cook the potatoes that you will mash in fine and smooth purée.
In a pot or stewpot, melt some lard, pour the purée, mix with butter, then fresh cream and crushed garlic.
On the slowed fire, gradually incorporate the tomme sliced into thin strips, while turning vigorously with a wooden spatula and while lifting regularly to stretch the mixture that should be homogeneous as soon as the tomme has melt.
Some add the fresh cream only at this time.
Serve immediately, hot, without dish changing, using the spatula !
So watch there below for some other recipes from Lozere, Causses or Gorges, the first few from a long series:
Recipes that are not yet translated :