Potato Truffle Tuber melanosporum

the market

A market for 10 people:
2.2 kg of potatoes,
the “Sirtema” and Noirmoutier,
each weighing about 100 g,
are melting,
• 80 g black winter truffles,
• 0.5 kg of summer truffle, Tuber aestivum,
• 20 cl cream,
• olive oil, thinner,
• of sea salt and pepper.

Truffle Variety: black truffle
Suggested wine: white de Provence, a 1998 came from a UK white or Rolle.

P R O G R E S S I O N
You brush your potatoes and you put them to cook in salted water just. Meanwhile, you’re reducing your cream and you add it grated black truffle. You go your potatoes, cuts you in two, and you layer with your truffled cream.

Above all you deposit with summer truffles cut into strips, do not be afraid to put!
And you add a generous little oil, salt and pepper. And then you regale you, that’s fine.