The traditional cuisine of the Pays de Sault is full of undiscovered treasures, including patanade, a delicious and comforting dish that warms the heart and soul. This ancestral recipe, passed down from generation to generation, embodies the very essence of Provencal cuisine, showcasing the simple yet flavorful ingredients of the region. Let’s explore the secrets of this culinary specialty together.
Patanade, also known as “potato paste,” is prepared from simple and affordable ingredients, such as local potatoes, flour, and whole milk. Here is the traditional recipe:
Ingredients:
1.2 kg of mashed potatoes
10 to 12 tablespoons of flour
2 liters of whole milk
Salt
Butter
Preparation:
Start by steaming the potatoes until tender.
Pass the cooked potatoes through a vegetable mill to obtain a smooth puree.
In a saucepan, mix the flour with warm milk, then add the potato puree. Mix well.
Bring the mixture to a boil over medium heat, stirring constantly to avoid lumps.
Cook until the mixture thickens and takes on a consistency similar to quince paste. Season with salt to taste.
Add a knob of butter towards the end of cooking to enrich the flavor of the patanade.
Pour the mixture into shallow plates and let it cool completely.
Once cooled, the patanade can be unmolded and sliced. For added crispiness, fry the slices in a pan until golden brown on both sides. Serve it plain to accompany your main dishes or sweetened as a dessert, according to your preferences.
Patanade is a versatile dish that adapts to any occasion. Whether for a traditional family meal or a night out with friends, this specialty from the Pays de Sault is sure to delight the taste buds of all who taste it. So, let yourself be seduced by the simplicity and generosity of Provencal cuisine, and savor every bite of this delicious patanade.
Bon appétit !
