The toffailles is a typically Vosgian culinary specialty 2 based on potatoes, bacon or lardons, onions, butter and white wine, with or without leek. Several variants exist depending on the place and the habits.
– 1 kg of potatoes “Charlotte”
– 1 kg of smoked pork loin
– 10 thin slices of smoked bacon
– 1 brown onion
– 1/2 leek
– 25 cl of creme fraiche
– 12.5 cl of White Alsatian wine (Edelzwicker)
– pepper (no salt) –
Serve with a side of green salad in vinaigrette
and serve with 1 bottle of Pinot Noir (Alsace wine)
Peel and wash 3 kg of raw potatoes and slice them into rounds. Chop an onion, and a leek.
In a large casserole dish, cover the bottom with thin slices of smoked bacon, the rind removed. Cover with a good layer of sliced potatoes. Then place the smoked loin cut into slices 1.5 cm thick. Cut the slices in half if they are too large.
Sprinkle the meat with the chopped leek, and add a layer of potato to fill the terrine well.
Cover the whole with the onion rings and a 5 thin slices of bacon cut in half. Pepper. Do not Salt …
Drizzle with 50 cl of creme fraiche and 25 cl of Alsace white wine (Edelzwicker). And put in the oven for about 3 hours ((1 hour at 200 ° then 2 hours at 180 °).
Good to know: it is useless to salt, because the bacon and the smoked collar will bring the necessary in salt.
Serve with a green salad. As an accompaniment, a Pinot Noir “Herrenweg” from Wintzenheim will be perfect …