POTATO SALAD WITH TRUFFLES
Serves 4
During the truffle season (mid-December to mid-February) this dish is
very popular in London.
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1 lb (450 g) Belle de Fontenay potatoes
virgin olive oil
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3-4 truffles, depending on size
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salt, pepper
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chopped chives to garnish
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Boil the potatoes in their skins; while
still hot slice horizontally and fan out on the plate. Dress with a
thick dribble of olive oil.
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With an Italian truffle shaver, shave the
truffle to cover the potatoes and allow to cool to room temperature
before garnishing with chopped chives and serving.
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The idea is for the truffle flavours to
permeate the potato; to make sure, flash the dish under the grill
before garnishing.
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