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TRUFFADE A L'ESPAGNOLE - TRUFFADA

Originating in the Auvergne region of France, this dish is normally served with local sausages but it will be equally delicious with a pan-fried or grilled piece of Pluma.

The addition of Iberico tacos and Ermesenda take this Spanish version of the French classic to another level!
READY IN

40 min

COOKING TIME

15 min

PREP TIME

25 min

SERVES

Serves 6

ingredients

  • 1kg floury potatoes
  • 240g panceta
IN STOCK
  • 400g Ermesenda, thinly sliced
  • 2 large garlic cloves, fine chopped
  • 1 large bunch fresh parsley, finely chopped
  • Black pepper, freshly ground
  • 125ml water, to steam the potato mix

Method

  1. Peel and cut the potatoes into 5 mm slices.
  2. In a sauté pan, add the panceta and fry for 3 minutes. Season with pepper.
  3. Add garlic and potatoes to the pan, mix well then add a spash of water and cook with a lid on, for 20 minutes* or until the potatoes are just tender. Stir midway to make sure the bottom layer is not sticking to the pan.
  1. Put the slices of Ermesenda on the cooked potatoes and let it melt covered for 5 minutes.
  1. Delicately stir the cheese into the potatoes and sprinkle with the chopped parsley and serve whilst still hot *This may take longer depending on how thin you slice the potatoes.

ingredients

  • 1kg floury potatoes
  • 240g panceta
IN STOCK
  • 400g Ermesenda, thinly sliced
  • 2 large garlic cloves, fine chopped
  • 1 large bunch fresh parsley, finely chopped
  • Black pepper, freshly ground
  • 125ml water, to steam the potato mix

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