Potato ratte and truffle salad
From the one star french chef Patrick Asfaux
Prepare time :
Cooking time :
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Cooking time :
Total time :
Potato ratte and fresh truffle salad recipe for 6 people
- 1 kg potato ratte
- 2 fresh truffle from Burgundy (uncinatum) of 30g each
- Dressing :
- 3 tablespoons Rapeseed oil
- 1 tablespoon sherry vinegar
- 5 cl dry white wine
- salt and freshly ground pepper
- some chives
Progression
1) Cook your potato with skin in salted water. Peel them and slice them and put them in a salad bowl. Season them while still warm with the white wine, vinegar, oil and salt and pepper. Give it a stir. Then, add the 2/3 of the truffles cut in small batons. Cut the rest of them in very fine slices.
2) Keep your salad at this temperature for a couple of hours.
Then, arrange your salad on a nice tray with the slices of truffle around them and finish with finely chopped chives.
Your guests will be amazed!
2) Keep your salad at this temperature for a couple of hours.
Then, arrange your salad on a nice tray with the slices of truffle around them and finish with finely chopped chives.
Your guests will be amazed!
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