{
 "title": "Truffade: adapted from Wikilivres Livre de cuisine",
 "license": "CC-BY-SA-4.0",
 "licenseUrl": "https://creativecommons.org/licenses/by-sa/4.0/",
 "notice": "Adapted from Wikibooks. This text is available under the Creative Commons Attribution-ShareAlike 4.0 International license: you may share and adapt it, with attribution, under the same license.",
 "attribution": [
  "“Truffade” by contributeurs de Wikilivres (Wikibooks contributors), Wikilivres Livre de cuisine, https://fr.wikibooks.org/w/index.php?oldid=663512, CC BY-SA 4.0"
 ],
 "changes": [
  "quantities divided per serving and converted to metric",
  "ingredients mapped to NomNom's ingredient list",
  "steps rewritten in NomNom's style with oven temperatures and cooking times stated",
  "English and Hungarian versions added",
  "the fr text follows the original",
  "Chosen yield: 4 servings.",
  "Chose lard from the suggested cooking fats and used 0.5 tbsp per serving.",
  "Assigned small amounts to the salt and pepper.",
  "Omitted the suggested cured meats and green salad, which have no quantities."
 ],
 "id": "truffade",
 "url": "https://nomnomplanner.com/open-data/recipes/wikibooks/truffade.json",
 "recipe": {
  "name": "Truffade",
  "nameHu": "serpenyős sajtos burgonya (truffade)",
  "mealType": "main",
  "minutes": 35,
  "quantityBasis": "perServing",
  "ingredients": [
   {
    "name": "Potatoes",
    "nameHu": "burgonya",
    "qty": 250,
    "unit": "g"
   },
   {
    "name": "Pork lard",
    "nameHu": "sertészsír",
    "qty": 0.5,
    "unit": "tbsp"
   },
   {
    "name": "Garlic clove",
    "nameHu": "fokhagyma",
    "qty": 0.25,
    "unit": "piece"
   },
   {
    "name": "Tomme fraîche",
    "nameHu": "tomme fraîche (friss tomme sajt)",
    "qty": 62.5,
    "unit": "g"
   },
   {
    "name": "Salt",
    "nameHu": "só",
    "qty": 1,
    "unit": "g"
   },
   {
    "name": "Black pepper",
    "nameHu": "bors",
    "qty": 0.2,
    "unit": "g"
   }
  ],
  "method": [
   "Peel the potatoes and cut them into slices a few millimeters thick.",
   "Heat the lard in a skillet and sauté the potatoes for about 20 minutes, covering them and reducing the heat after 10 minutes.",
   "At the end of cooking, add the salt, pepper and crushed garlic, then stir.",
   "Arrange the sliced cheese on top, cover and wait until it melts, then let it brown on the bottom of the skillet.",
   "Turn the truffade out onto a plate if you like, and serve."
  ],
  "methodHu": [
   "hámozd meg a burgonyát, és vágd néhány milliméter vastag szeletekre.",
   "melegítsd fel a sertészsírt egy serpenyőben, és süsd benne a burgonyát körülbelül 20 percig, 10 perc után fedd le és mérsékeld a hőt.",
   "a sütés végén add hozzá a sót, a borsot és a zúzott fokhagymát, majd keverd össze.",
   "rendezd rá a felszeletelt sajtot, fedd le, és várd meg, amíg megolvad, majd hagyd, hogy a serpenyő alján megpiruljon.",
   "ha szeretnéd, borítsd a truffade-ot egy tányérra, majd tálald."
  ],
  "localText": {
   "language": "fr",
   "name": "Truffade",
   "method": [
    "épluche les pommes de terre et coupe-les en tranches de quelques millimètres d'épaisseur.",
    "fais chauffer le saindoux dans une poêle et fais-y sauter les pommes de terre pendant environ 20 minutes, en couvrant et en baissant le feu au bout de 10 minutes.",
    "en fin de cuisson, ajoute le sel, le poivre et l'ail écrasé, puis remue.",
    "dispose la tomme coupée en tranches sur les pommes de terre, couvre et attends qu'elle fonde, puis laisse-la dorer au fond de la poêle.",
    "si tu veux, retourne la truffade sur une assiette, puis sers-la."
   ]
  }
 },
 "sources": [
  {
   "name": "Wikilivres Livre de cuisine",
   "title": "Truffade",
   "url": "https://fr.wikibooks.org/wiki/Livre_de_cuisine/Truffade",
   "pageId": 19423,
   "revisionId": 663512,
   "revisionUrl": "https://fr.wikibooks.org/w/index.php?oldid=663512",
   "historyUrl": "https://fr.wikibooks.org/w/index.php?curid=19423&action=history",
   "authors": "contributeurs de Wikilivres (Wikibooks contributors)",
   "license": "CC BY-SA 4.0",
   "licenseUrl": "https://creativecommons.org/licenses/by-sa/4.0/",
   "retrievedAt": "2026-10-27"
  }
 ]
}