We are revealing you a star chef to cook your tartiflette to perfection and get an even more greedy result!
The tartiflette East an institution. There is no need to be in the mountains to appreciate the generosity of this emblematic dish. The recipe has long been exceeded the borders of France to conquer the taste buds of many lovers of good things.
Everyone has their preferences and its gestures To prepare the tartiflette. THE ingredients There are not numerous, but they must be treated with care if we target the best result. Of course, the choice is a prerequisite that also requires prefer quality.
From the variety of potatoes to the bacon used, each element is important to compose the Tartiflette symphony. The key ingredient of this dish is obviously Reblochon.
No tartiflette without good reblochon
The soul of the tartiflette is him, the reblochon. This cheese, product in Haute-Savoie and Savoy, is preferentially tasted From May to September. It is therefore in summer that the tartiflette should ideally be cooked. In winter, however, the attraction of melted cheese is almost irresistible.
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Choose good reblochonpreferably farmer and AOC In order not to be mistaken, it’s already a promise to feast on. So as not to make a mistake at the time of cookingnothing better than the chef’s advice Trippling star and “best worker in France”.
Emmanuel Renaut explains, in a video made for The Parisianthat one of the keys to the success of the tartiflette lies in the precriber different ingredients. Before joining the oven, potatoes, bacon and onions have already been worked for multiply their aromas and get it perfect texture.
A three -star tip!
For a tartiflette actually gourmet et perfectly goldenchef Emmanuel Renaut recommends a two -stroke. Indeed, according to him, it is first necessary to allow the reblochon to melt well to nourish the dish. Then, you can get gratin for an additional layer of pleasure.
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To achieve this, you must make a first passage oven by covering The tartiflette dish. The chef recommends the use of a real cover, but, failing that, we can also use aluminum. We bake 20 minutes in the preheated oven at 180 ° C.
After this stage, we are delicately Mix the tartiflette So that Reblochon coats each element. We gently flattens the surface and we put back in cooking, uncovered, 10 to 15 minutes at 220 ° C. This is where the tartiflette goes gratinate and transform into 3 stars. It makes salivate!
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