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Potato ratte and truffle salad

From the one star french chef Patrick Asfaux

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Cooking time :
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Potato ratte and fresh truffle salad recipe for 6 people
  1. 1 kg potato ratte
  2. 2 fresh truffle from Burgundy (uncinatum) of 30g each
  3. Dressing :
  4. 3 tablespoons Rapeseed oil
  5. 1 tablespoon sherry vinegar
  6. 5 cl dry white wine
  7. salt and freshly ground pepper
  8. some chives
Potato ratte and truffle salad
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1) Cook your potato with skin in salted water. Peel them and slice them and put them in a salad bowl. Season them while still warm with the white wine, vinegar, oil and salt and pepper. Give it a stir. Then, add the 2/3 of the truffles cut in small batons. Cut the rest of them in very fine slices.
2) Keep your salad at this temperature for a couple of hours.
Then, arrange your salad on a nice tray with the slices of truffle around them and finish with finely chopped chives.
Your guests will be amazed!

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The team

Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane


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