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What better opportunity than the agricultural show to highlight beautiful regional products. For Cyril Lignac, it will be Laguiole, “a cow’s cheese from the Aubrac region”. But you can also use cantal, tomme… To do this, he combines it with good potatoes to make succulent pancakes. To enjoy this recipe that is as authentic as it is tasty, follow the guide!

Preparation time: 30 mins

Cooking time: 17 mins

  1. Start by tackling the potatoes. Peel them and cut them into cubes. Cook them in water for 12 minutes, until they are tender. Meanwhile, cut ¾ of the cheese into small cubes. Grate the rest and reserve.
  2. Once cooked, drain the potatoes in a colander and place them in a salad bowl. Mash them with a fork before adding the cream, flour, cubed cheese, grated cheese, eggs, season with fine salt and pepper, and mix well. Once the preparation is well combined, set aside.
  3. In a salad bowl, place the arugula. In a small ramekin, mix the olive oil with the vinegar. Cut the tomatoes into quarters.
  4. Heat a little olive oil in a pancake pan, and pour in a good spoonful of pasta, like a “pancake”. Leave to brown on both sides. For the chef, each patty must be “crispy on the outside and soft on the inside”. Once cooked, place them in a dish before sprinkling them with the remaining grated cheese. All you have to do is enjoy!

The chef recommends accompanying these delicacies with a fresh salad salad made with rockets, cherry tomatoes and balsamic vinegar. You can also simply enjoy them with steamed, baked or fried vegetables.


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