Home / Our suggestions / Local products and recipes / Cooked and cured meats / Diots with vine shoots
Diots with vine shoots
Traditional recipe
This recipe uses shoots recovered after the winter pruning of the vines. The successive layers of vine shoots, diots and potatoes give a special flavour to the diots, which cook in white wine steam, and to the potatoes, which cook in the steam from the sausages.
Ingredients
- 2 diots per person
- 2 or 3 potatoes per person
- 1 bottle Savoie dry white wine
- 1 packet vine shoots
Accompanying wine
Gamay (Jongieux)
Preparation
15min - Cooking: 45min
Wash the vine leaves and place them in the bottom of a heavy saucepan. Cover with white wine. Place the diots on the vine shoots, making sure the sausages are not actually in the wine. Peel and wash the potatoes, and then place them on top of the diots. Cover and cook for 45 min over a low heat. From time to time, check there is still liquid in the bottom of the pan, adding more if necessary.
