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Gratin Brandade with Truffle
On the basis of the traditional recipe from Camargue (South of France), made by Christian Etienne
Serves 4
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| Christian Etienne, Master Chef of France |
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1 pot de Brandade à la Truffe Truffières de Rabasse
Huile d'Olive à la Truffe Truffières de Rabasse
500g de pommes de terre Rattes
lait
1 œuf
150g Fromage râpé. |
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1.
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The Chef’s Tip : Serve it warm on a bed of lettuce or Mache.
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