🥘 ROÏGABRAGELDI or FRENCH roast POTATOES With Onions and Bacon 👩‍🍳

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🥘 ROÏGABRAGELDI or FRENCH roast POTATOES With Onions and Bacon 👩‍🍳
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Today, I'm thrilled to introduce you to a hidden gem of Alsatian cuisine: the Roïgabrageldi, also known as potatoes with onions and bacon. This traditional dish hails from Alsace, a region in France renowned for its rich culinary heritage. In this video, I'll guide you through the steps to create this delightful Alsatian specialty, perfect for gathering friends and family around a comforting, flavorsome meal.
🥘 Roïgabrageldi or potatoes with onions 🧅🍖 and bacon in a terracotta terrine 👩‍🍳
🤗🍴 Traditional Alsatian recipe from the Munster valley. This dish should cook slowly in a terracotta terrine. Traditionally this meal was served to woodcutters and charcoal burners. Today this unique dish is on the menu of most farm inns on the Vosges peaks.
🥘 Roïgabrageldi or french traditional recipe of potatoes with onions 🧅🍖 and bacon in a terracotta terrine 👩‍🍳
Ingredients:
- 800 g of potatoes
- 100 g of smoked bacon
- 2 medium sized onions
- 150 g of butter
- salt
Preperation:
1. Preheat the oven to 180°C.
2. Cut the bacon into cubes of about 1.5 - 2 cm.
3. Peel and slice the potatoes and onions.
4. Place the bacon at the bottom of the terrine. Cover the diced bacon with a layer of potatoes, a layer of onions, then pieces of butter (50 g) and salt.
5. Put the same layers in the same order, without the lard, twice again. Then, finish with a layer of potatoes, covered with the remaining pieces of butter (50 g).
6. Close the terrine with their lid and cook for 3 hours in the oven.
7. Take "Roîgabrageldi" out of the oven and mix everything well before serving.
📒 TIPS 🔰 Good to know 🤗:
☑️ To obtain regular cooking, prefer a terracotta terrine to a cast iron casserole as it allows excellent heat distribution during cooking, ideal for simmered dishes and long cooking. If you only have a cast iron casserole in your kitchen, plan for a shorter cooking time (1 to 2 hours).
☑️ Serve the "Roîgabrageldi" with smoked pork neck and a green salad.
There you have it! We've completed the preparation of this scrumptious Roïgabrageldi, a true representation of Alsatian cuisine. I hope this video has allowed you to discover or rediscover the authentic flavors of this culturally rich French region. Feel free to try your hand at making this traditional dish at home to share a warm, inviting meal with your loved ones. Don't forget to subscribe to catch more recipes inspired by the Alsatian culinary tradition. Until next time, enjoy exploring new gastronomic adventures, filled with tradition and local delights!
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[@noelleguillaume7452]

J'adore..

[@CuisinePassiondIrina]

❤ Merci beaucoup pour votre soutien ! Je suis ravie que vous ayez aimé la recette !

[@CyrildArc]

GOTTVERDAMMI
Je revois les plats de ma grand mère.
Merci pour ce partage.

[@CuisinePassiondIrina]

Mmm....ça fait plaisir 😊

[@noelleguillaume7452]

Ho Gott ,que c bon

[@CuisinePassiondIrina]

​@@noelleguillaume7452Je suis tellement contente que vous ayez aimé ! Merci beaucoup pour vos mots encourageants ! 😊

[@parfaitetdelicieux.908]

Une superbe recette, bonne continuation 👍

[@CuisinePassiondIrina]

Merci beaucoup pour ce beau retour ! 👩‍🍳🌷

[@user-er2rl5kx7i]

Quel temps de cuisson ?

[@CuisinePassiondIrina]

Le temps de cuisson pour le Roïgabrageldi varie généralement selon l'épaisseur des tranches de pommes de terre et la température du four. En règle générale, une cuisson de 3 heures à 180°C (thermostat 6) est idéale. Surveillez simplement jusqu'à ce que le dessus soit doré et les pommes de terre bien cuites. N'hésitez pas à consulter la détails de la recette, y compris le temps de cuisson précis, sous la vidéo pour plus de détails. Bon appétit !

[@user-er2rl5kx7i]

@@CuisinePassiondIrina merci bcp

[@CuisinePassiondIrina]

De rien, avec plaisir ! Si vous avez d'autres questions, n'hésitez pas. Bonne journée !