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Ингредиенты
- 1 Tbsp. Extra virgin olive oil
- 1/2 c. Diced portobello mushrooms
- 2 Tbsp. Chopped shallots
- 1 tsp Chopped garlic
- 2 Tbsp. Diced tomatoes
- 1/4 c. Veal reduction
- 1Â 1/2 c. Homemade or possibly prepared mayonnaise
- 1 x Truffle finely minced
- 3 Tbsp. Truffle oil
- Â Â Juice of one lemon
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 8 x New potatoes
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 c. Grated Parmigiano-Reggiano cheese
- 2 x Black truffles
- 1/4 c. Truffle oil
- 2 ounce Caviar
- Â Â Chives, long
- 2 Tbsp. Minced chives
- Â Â Black pepper
Инструкции
- For the truffle emulsion: In a saute/fry pan, heat the extra virgin olive oil. When the pan is smoking warm, saute/fry the portobello, shallots, garlic, and tomatoes, for 2 to 3 min. Add in the veal reduction. Simmer for 2 to 3 min or possibly till the mix is almost dry. Season with salt and pepper. Remove from the heat and cold completely. In a food processor, combine the mushroom mix, mayonnaise, minced truffle, truffle oil, and lemon juice together. If the mix is too thin add in additional mayonnaise. Season with salt and pepper.
- For the potatoes: In a pot of salted water, bring the potatoes up to a boil and cook for 8 to 10 min or possibly till the potatoes are fork tender. Remove from water and drain.
- To assemble: Smash each potato with the back of a kitchen spoon. Season each potato with salt and pepper. Spoon a small amount of the truffle emulsion on the bottom of the plate and dirty the rim. Place two of the smashed potatoes directly on the sauce. Sprinkle with the grated cheese. Shave the truffle over the top of the potatoes. Drizzle the truffle oil over the entire plate. Garnish with the caviar, long chives, minced chives and black pepper.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 593g | |
| Recipe makes 4 servings | |
| Calories 1247 | |
| Calories from Fat 912 | 73% |
| Total Fat 103.09g | 129% |
| Saturated Fat 16.09g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 89mg | 30% |
| Sodium 684mg | 28% |
| Potassium 2100mg | 60% |
| Total Carbs 74.93g | 20% |
| Dietary Fiber 7.9g | 26% |
| Sugars 8.63g | 6% |
| Protein 12.69g | 20% |
