Suckling pig and potato cakes recipe
Some history
The potato is definitely the most consumed and cooked food in Savoye. This was the case long before Parmentier popularised its cultivation in France. Depending on the region, the village and even the hamlet, its name varies in patois:: tartifle, tiffère, tifra, triffe, trifôla, trafôla...
Ingredients
- 2 shoulders of suckling pigs, boned and tied
- 4 tablespoon of mountain honey
- 4 tablespoon of sherry vinegar
- 4 tablespoon of gravy
- 1 carrot
- 1 onion
- 2 cloves garlic
- salt, pepper
Potato cakes
- 1kg agria potatoes
- 1 egg
- 200ml white wine
- 4 tablespoon of chopped parsley
- 100g grated beaufort cheese
- 150ml whipping cream
- salt, pepper,
- nutmeg
Preparation
Pork:
Brown the shoulders, add the aromatics, sweat for 10min.
Cover and cook in the oven (thermostat setting 2/3) for 3 hours.
Uncover, lacquer the shoulders with honey, put back in the oven (thermostat setting 6).
Once browned, deglaze with vinegar, add the veal broth and boil to reduce by half.
Remove the shoulders and strain the gravy in a conical strainer.
Potato cakes:
Peel, wash and grate the potatoes.
Add salt and pepper to remove juices and leave for 10min.
Press and dry.
Mix the white wine, cream, minced parsley, egg, beaufort cheese and nutmeg.
Shape the potato cakes.
Fry in oil at 170°C, turn over every so often, dry on kitchen towel.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.