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Tartiflette with La Ratte Potatoes, Lardoons, Victor et Berthold, Braised Pork Belly and Chemin du Minot Apple Cider, Served with Parsnip Purée with Brown Sugar Fudge and Cream

Tartiflette with La Ratte Potatoes, Lardoons, Victor et Berthold, Braised Pork Belly and Chemin du Minot Apple Cider, Served with Parsnip Purée with Brown Sugar Fudge and Cream


4 portions

Ingredients

  • 120 g (4 oz) pork belly
  • 200 ml (4/5 cup) water
  • 20 g (1 tbsp.) salt
  • 200 ml (4/5 cup) veal stock
  • 200 ml (4/5 cup) Chemin du Minot apple cider
  • 30 g (2 tbsp.) salted butter
  • 60 g (2 oz) onion, brunoised (finely diced)
  • 60 g (2 oz) smoked lard, diced
  • 8 La Ratte potatoes, blanched and sliced
  • 200 g (1 1/3 cup) Victor et Berthold, grated
  • 4 parsnips, cooked and puréed
  • 10 ml (2 tsp.) 35% cream
  • 15 g (1 tbsp.) brown sugar fudge, homemade
  • Salt and pepper, to taste
  • Garden herbs

Preparation

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  • Brine the pork belly in water and salt for 12 hours. Remove and rinse well.
  • Place in a baking dish with the veal stock and cider, and bake at 250ºF (120°C) for 2 hours or until the meat is tender.
  • Save the cooking juices and reduce over high heat until it reaches a syrupy consistency. Set aside.
  • In a frying pan, brown the butter, onions and lard in butter for 2 minutes.
  • Add the potatoes and the cheese.
  • Place them in a baking dish and bake at 350ºF (180°C) for 30 minutes.
  • In a saucepan, mix the parsnip purée with the cream and brown sugar fudge.
  • Cook over medium heat for a few minutes, until the mixture is melted and hot. Season.

Presentation

  • Take a small pastry cutter to cut out the tartiflette and place it on a plate.
  • Put the pork belly on top and garnish with a spoonful of puréed parsnip.
  • Finish with a little bit of the reduced sauce. Garnish with garden herbs and serve.

You can use this cheese for this recipe

Accompaniments

Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

See wines