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- Roast Truffles with Potatoes
- (Tartufi al Forno con Patate)
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Ingredients:
1 and 1/2 lbs (675 grams) potatoes, thinly sliced
18 fl oz (500 ml) milk
1 oz (25 grams) butter, plus extra for greasing shallot, chopped
8 fl oz (250 ml) double cream
3 oz (80 grams) black truffles, very thinly sliced
1 oz (25 grams) Parmigiano cheese, freshly grated
Salt and pepper
Directions:
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- Put the potatoes into a saucepan, pour in the milk and 18 fl oz (500 ml) water, add a pinch of salt and cook for 30-45 minutes until just tender, then drain.
Preheat the oven to 180°C (350°F) Gas Mark 4.
Grease an ovenproof dish with butter.
Melt the butter in a pan, add the shallot and cook over a low heat, stirring occasionally, for 5 minutes.
Add the potatoes and cream, season with salt and pepper and cook for a few minutes more.
Remove the potatoes with a fish slice and set aside.
Reduce the cooking juices over a low heat.
Arrange slightly overlapping slices of potato and truffle in the prepared dish, spoon the thickened cooking juices over them, sprinkle with the Parmigiano cheese and bake until golden brown. Serve hot. Serves 4.
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