BAKED NEW POTATOES WITH TRUFFLE AND PARMESAN
If you’ve already blown the budget on the Beef Fillet, why not go the whole hog and splash out on a truffle? As soon as it hits the heat of the potato, it will fill the room with its irresistible, pungent aroma. Black Perigord truffles from France are delicious, but best of all (and twice as expensive) are the white Alba variety from Italy.
Servings
4
Servings
4
Ingredients
Instructions
  1. Preheat the oven to 180°C/Gas 4.
  2. Place the potatoes in a roasting tin, toss in a little olive oil and season with salt and pepper. Roast for 30–35 minutes, until crisp on the outside and soft all the way through.
  3. Place the potatoes in a serving bowl and toss with the Parmesan. Top with the truffle shavings and serve.
  4. USING TRUFFLES
  5. Truffles are equally good with scrambled eggs or silky pasta tossed in butter. Although part of the same fungus family as the mushroom, you should never cook them or they will lose their flavour. Simply grate or slice very thinly over your plate at the last minute.