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I'm gonna take a different view to everyone else, and go with Nigel Slater's Tartafin. OK, sauteeing should result in crispy edge, and this does (slightly). OK, different product, but you will loves me/have a heart attack. "For 2, with the accompaniments below 450g/1lb waxy potatoes 2 cloves of garlic 2 tablespoons olive oil 50g/2oz butter 100g/4ox semi-soft or easy-melting cheese, such as Gruyere, Port-Salut, Camembert, Taleggio or, for authenticity, Reblochon Scrub the potatoes and slice them thinly, no thicker than pound coins. Peel and slice the garlic and cook it slowly, in a large saute pan, in the olive oil and butter until fragrant and pale gold. Lay the potatoes in the pan, cover with a lid and cook over a low heat for 20 minutes till you can push a sharp knife through the layers with little resistance... Slice the cheese and layer on top of the potatoes. Cover and cook again for a couple of minutes till the cheese has started to melt. Eat immediately. When served with sliced charcuterie, gherkins, olives and bread, this is one thing I would rather eat than almost anything else." Tho' Nigel says that about lots of things. c.
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