Tartiflette and crunchy pear ravioli recipe
Tartiflette takes its roots from a traditional recipe called Péla, a gratin of potato, onion and cheese.
Although the name is etymologically close to tartiflâ (meaning ‘potato’ in the local dialect), the recipe was perfected in the 1980s by the Inter-Professional Union for Reblochon in an attempt to boost sales of the cheese.
A good call on their part!
16 sheets of ravioli pasta
100g of fresh parmesan
A handful of rocket leaves
Olive oil and balsamic vinegar for the seasoning
½ a Reblochon
1 clove of garlic
4 slices of smoky bacon
2 potatoes (Bintje)
20g of butter
Peel the potatoes and dice into 1cm pieces before cooking in salted water.
Melt the butter.
Cover and sweat the onions (finely sliced), the bacon (cut into lardons) and the clove of garlic (chopped).
Once cooked, add the potatoes and the Reblochon (skinned and cut into pieces).
Stir everything together.
Stuff the ravioli with the mixture.
Brown and gently seal.
Cook for around 3 minutes in boiling water.
Roll in olive oil, season and sprinkle with the parmesan shavings.
Slice the pears with a mandoline.
Garnish with the rocket.