Péla (Meal)

Péla is a traditional meal originating from the Franche-Comté region in France. It is a one-pot dish, similar to the famous Tartiflette from the Savoy region, but with a few key differences. The main ingredients of Péla are potatoes, onions, garlic, and Cancoillotte cheese, a specialty of Franche-Comté. The dish is typically cooked in a special type of pan known as a 'péla', from which the dish gets its name.

History

The origins of Péla are deeply rooted in the rural traditions of Franche-Comté. It was a meal typically prepared by farmers and peasants due to its simple, hearty ingredients that were readily available. The dish is named after the péla pan, a round, flat-bottomed pan with a long handle, traditionally made of cast iron.

Preparation

To prepare Péla, potatoes are thinly sliced and layered in the péla pan, along with finely chopped onions and garlic. The Cancoillotte cheese is then melted and poured over the top. The dish is then cooked slowly over a wood fire, allowing the flavors to meld together. The result is a rich, hearty dish that is both comforting and satisfying.

Variations

While the traditional Péla recipe calls for Cancoillotte cheese, variations of the dish may use other types of cheese such as Comté or Morbier, both of which are also specialties of the Franche-Comté region. Some versions may also include smoked sausage or bacon for added flavor.

Cultural Significance

Péla is more than just a meal in Franche-Comté; it is a symbol of the region's culinary heritage and rural traditions. The dish is often served at communal gatherings and celebrations, and is a staple of local cuisine.

See Also

• French Cuisine
• Cancoillotte
• Comté (cheese)
• Morbier (cheese)

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