Preparation time: 30 minutes
Cooking time: 30 minutes
The potatoes must be covered and gently warmed so that the truffles can impart all of their wonderful flavour. I like them cut into fairly large sticks so that you can really bite into the raw truffle. Richeranches is a village situated in the "Enclave des Papes" near Suze la Rousse: it is said to be the best truffle terroir. Of course, fresh truffles are preferable (from mid-December until the end of March.) The rest of the year, use sterilized truffles of the best quality, in which case you can use the liquid from the jar to make the vinaigrette.
We suggest a Pouilly-Fuissé from Georges Duboeuf, aged in oak, a remarkable Mâconnais wine. You could also serve a white Hermitage or a red Châteauneuf-du-Pape.
- Wash the potatoes; cook them in their skins in boiling salted water;
- pick over and wash the cress; set aside in a cool place;
- make the vinaigrette by first adding the truffle juice, the vinegar and then the olive oil; season and set aside.
- Wash and brush the fresh truffles well, drain, dry them and cut into thick sticks;
- peel the potatoes and cut them into rounds; set aside in a bowl, add the truffles sticks and the vinaigrette
- Let the mixture infuse for 10 minutes; keep it, covered with plastic wrap, near a heat source to warm it.
- Arrange the potato and truffle salad on a silver serving plate, using an individual tartlet ring as a guide, distributing the truffles evenly;
- arrange the dressed cress around the perimeter;
- cover the platter with its lid and take it to the table.
An original recipe from Jean-Paul Lacombe of the Léon de Lyon Restaurant
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