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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
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3 oz (80 grams) black truffles, very thinly sliced
- 1
shallot, chopped
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18 fl oz (500 ml) milk
1 oz (25 grams) butter, plus extra for greasing
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8 fl oz (250 ml) double cream
1 oz (25 grams) Parmigiano cheese, freshly grated
Salt and pepper
Directions:
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- Place the potatoes into a saucepan.
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- Pour in the milk and 18 fl oz (500 ml) of water.
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- Add a pinch of salt and cook for about 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.
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- Add the shallot and cook over a low heat, stirring occasionally, for about 5 minutes.
Add the potatoes and cream.
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- Sseason with salt and pepper and cook for another few minutes.
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.
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- Spoon the thickened cooking juices over them.
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- Sprinkle with the Parmigiano cheese and bake until golden brown. Serve hot. Serves 4.
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