Tartiflette
 | |
| Place of origin | [italy]] |
|---|---|
| Region or state | valle d’Aosta Aosta Valley |
| Main ingredients | Potatoes,reblochon,lardons,onions |
| Variations | Croziflette |
| Similar dishes | Cacasse à cul nu |
Tartiflette(French pronunciation:[taʁtiˈflɛt]) is a dish fromSavoyin theFrench Alpsand fromAosta Valley.It is made withpotatoes,reblochoncheese,lardonsandonions.[1][2]A splash of white wine can be added too.[3]
The wordtartifletteis probably derived from theArpitanword for potato (tartiflâ) or from theSavoyardtartifles,a term also found inProvençalandGallo-Italian.This modern recipe was inspired by a traditional dish calledpéla:agratincooked in a long-handled pan called apelagic(shovel).[4]
Often served as anaprès-skimeal, tartiflette conveys an image of Alpine authenticity and conviviality.[5]
History[edit]
As with many traditional dishes in the region, the potato is a staple ingredient. Savoy was historically part of theHoly Roman Empire,and the Savoyards were exposed to potatotubersearlier than the French.[citation needed]Tartiflette was first mentioned in a 1705 book,Le Cuisinier Royal et Bourgeois,written byFrançois Massialotand his assistant cook B. Mathieu.[6]
In its modern form, tartiflette began to appear on the menus of restaurants in the ski resorts in the 1980s. Its popularity is partly thanks to the promotional effort byLe Syndicat Interprofessionnel du Reblochonto boost the sales of reblochon,[5]as is confirmed also byChristian Millau(of the Gault-Millau Guide) in his gastronomic dictionary.[citation needed]
Variations[edit]
A common related dish found throughout the region is thecroziflette.Its preparation resembles that of the original dish in everything but the use of potatoes, in place of which minuscule squares of locally produced pasta are used. These are known ascrozets de Savoie(which are usually made from buckwheat, but sometimes durum), hence the name of this dish, which is a blend of "crozet" and "tartiflette".
Another related dish is themorbifletteprepared with theMorbier cheesein place of the Reblochon.[7]
References[edit]
- ^Willan, Anne (2007)."Tartiflette: Potato and Reblochon Cheese Melt".The Country Cooking of France.Chronicle Books. p. 60.ISBN978-0-8118-4646-2.Retrieved26 February2010.
- ^Clark, Melissa (2021-02-26)."Where Velvety Potatoes, Crisp-Edged Cheese and Smoky Bacon Meet".The New York Times.ISSN0362-4331.Retrieved2021-02-28.
- ^"How to cook the perfect tartiflette".the Guardian.2014-02-27.Retrieved2021-04-24.
- ^Caro (2013-03-10)."Tartiflette".Taste of Savoie.Retrieved2021-04-24.
- ^ab"La Tartiflette".Reblochon de Savoie (Syndicat Interprofessionnel du Reblochon).Retrieved2021-04-25.
- ^Barbara Ketcham Wheaton (1989)Savoring the Past: The French Kitchen and Table from 1300 to 1789
- ^The Oxford Companion to Cheese.Oxford University Press. 2016-10-25.ISBN978-0-19-933090-4.
