Every day during the summer, at 6:56 am and 8:43 am, Marion Sauveur gives you a recipe idea to brighten up your taste buds.
We set off to discover or rediscover our land every day with Marion Sauveur. Today, head for the Alps! On the menu: reblochon.
A very creamy cheese with its pretty yellow-pink rind, made from whole raw cow's milk.
We are in the gluttony.
Reblochon has been made since the 13th century in the Thônes valley.
It was born from the trick of the peasants of the time, who did not carry out a full milking in front of their landowners to decrease the cost of the rental, which was based on the amount of milk produced.
And when the owner had left, the peasants “relocked”, this is the term used to milk again, after the first milking.
And with this milk, they made a cheese: Reblochon.
And since the end of the 19th century, its production has also developed in cooperatives.
It is tasted after at least 15 days of ripening.
There are two types of reblochon.
The slag which is made in fruit from the milk of several farms and which bears a plate of red casein.
The farmer who is made on the farm, with milk from a single herd and you spot with a patch of green casein.
Reblochon is distinguished by a protected designation of origin.
To choose it, its rind must be yellow-pink, velvety white.
The dough should be soft, smooth and shiny and it should be rounded.
How to prepare it?
Reblochon embodies gluttony and Marion Sauveur wants us to travel with an Italian recipe: veal Saltimbocca, to which we will add reblochon.
We start by spreading a slice of mountain ham on the veal cutlet.
On top of the ham: a nice slice of reblochon and sage leaves.
Roll the cutlet lengthwise, use a small toothpick to keep it in place, and head for the pan.
Brown the rolled escalope in a very hot pan, with a little butter, on all sides.
As soon as it is golden brown, we deglaze with white wine.
A chef's trick.
Today, a chef from Haute-Savoie.
Eric Guelpa, from Chalet La Croix Fry in Manigod.
He gives us his little trick to make a reblochon soufflé.
“We peel our potatoes and cut them into large cubes, we will chop an onion that we will put in our saucepan with the water, the bacon that we have incorporated into it.
We cook it all.
We incorporate the yolks well and pass it in a blender.
We whip up its firm egg whites.
We incorporate them delicately with a spatula.
We put it in the oven for 15 minutes at 190 degrees.
And at one point he stops shaking the souffle.
and that's when you see it's cooked.
It will stay for 4-5 minutes without falling easily ”.
Perfect with a good green salad!
Eric Guelpa at Chalet La Croix Fry offers a reblochon pie as an aperitif.
It also comes in a truffled version.
Delicacies to be enjoyed without moderation with this magnificent mountain view.
A second address to advise us?
Still in Manigod, at the restaurant Les sapins.
Chef Emmanuel Pessey notably offers a reblochon cromesquis, served with some seasonal vegetables.
Saltimbocca recipe with reblochon
Ingredients
- 4 thin veal cutlets
- 2 slices of cured ham
- 8 sage leaves
- butter
- 20 cl of white wine
Spread the slice of dry ham on the veal cutlet.
On top of the ham, a thin slice of reblochon and the sage leaves.
Roll the cutlet lengthwise.
To keep it in this position, use a toothpick.
Brown the rolled escalope in a very hot pan, with a little butter on all sides and deglaze with white wine.
It's delicious served with tagliatelle, and a tomato sauce.