Crema di patate con uovo morbido e crostone di pane al Tartufo nero

Potato cream with soft egg and black truffle crusty bread

Ingredients (for 2 people):

  • 2 potatoes
  • 200ml of milk
  • 2 eggs
  • Edible flowers
  • 1 whole jar of Black Truffle in Brine of 25g

Preparation:

Boil the potatoes, mash them and blend them in boiling milk. Bring 200ml of water to the boil with a spoonful of white vinegar.

Soak the egg for 5 minutes, then peel the egg. Make a circle with a slice of bread using a pastry cutter and cook in the oven at 220 degrees.

Start filling the plate with the potato cream, then put the circle of bread and place it on top.

Slice the whole truffle in brine and garnish the dish together with the edible flowers.

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