Poutine
Canada’s most famous dish, born in rural Quebec in the fifties: chips with cheese curds that squeak when you bite them, smothered in hot gravy.
Ingredients
- 1 kg potatoes
- 300 g cheese curds (or fresh mozzarella in pieces)
- Oil for frying
- Gravy: 40 g butter, 3 tablespoons of flour, 500 ml beef stock, 1 tablespoon of Worcestershire sauce, 1 garlic clove, pepper
How to make it at home
- Cut the potatoes into sticks, soak them in cold water for 30 minutes and dry them well.
- For the gravy, toast the flour in the butter, add the hot stock, the garlic and the Worcestershire sauce and cook until thick.
- Fry the chips twice: 6 minutes at 160 °C and then at 190 °C until golden.
- Put the chips on a plate and scatter the room-temperature cheese over the top.
- Pour over the very hot gravy so the cheese starts to melt.
The trick: The cheese must be at room temperature and the gravy boiling hot.