Truffle recipes

Ingredients:

Basic Ingredients:
• 2 pounds peeled and quartered Yukon Gold potatoes,
• 1 pound peeled long white potatoes
• 4 tablespoons butter
• 1/2 cup cream
• 1/2 cup grated Parmigiano-Reggiano cheese, plus 1/4 cup for garnish
• 2 black truffles
• Chopped chives

For seasoning:
• Salt and pepper

Oils for cooking:
• 2 tablespoons olive oil
• Truffle oil for flavour and garnishing

Directions for cooking:

1. Boil the Yukon Gold potatoes in salt water in a sauce pot. Reduce the heat and cook for 8 to 10 minutes till the potatoes become tender. Remove from the heat and drain.
2. Place the potatoes back on the stove and cook for 1 to 2 minutes. This will dehydrate the potatoes.
3. Add the butter, cream, and truffle oil.
4. Mash the potatoes till a smooth mixture is obtained. Season with salt and pepper. Keep it aside.
5. Using a mandoline, slice the ong white potatoes into shoestrings.
6. In a mixing bowl, toss the potatoes with olive oil and season with salt and pepper.
7. Cover the bottom of a non-stick saute pan with the shoestring potatoes.
8. Allow the potatoes to cook until golden brown for about 3 to 4 minutes. Flip the potatoes over and finish cooking until golden brown.
9. Remove the potato from the pan and form into a deep tart pan.
10. Spoon the mashed truffle potatoes evenly over the potato crust.
11. Sprinkle with the cheese. Place in the oven and bake until the cheese has melted and the potatoes are heated for about 5 minutes.
12. Shave the truffles over the entire tart. Remove the tart pan and place on a platter.
13. Garnish with chives, cheese and truffle oil.