THE OPASATIKA
The Opasatika is named after the charming municipality and river West of Kapuskasing. Its earthy flavour is particularly unique and pairs very well with a fruity red wine. It is also good in sandwiches, melts well and can be used au gratin.
Tartiflette Recipe:
Brown 5 lb of diced potatoes in the oven at 350 °F for 2 hours or fry them in butter. Near the end of cook time, fry two large finely chopped onions, a bit of garlic and 1 lb of diced or julienne ham. Combine everything with the potatoes, as well as 2 lb of Opasatika, salt, and pepper. Cook the mixture for 20 minutes in the oven. In France, cream and white wine are sometimes added into the dish. Bon appétit!
Brown 5 lb of diced potatoes in the oven at 350 °F for 2 hours or fry them in butter. Near the end of cook time, fry two large finely chopped onions, a bit of garlic and 1 lb of diced or julienne ham. Combine everything with the potatoes, as well as 2 lb of Opasatika, salt, and pepper. Cook the mixture for 20 minutes in the oven. In France, cream and white wine are sometimes added into the dish. Bon appétit!