Potatoes and Truffles – Chef Paolo Trippini

Ingredients

FOR THE VERMICELLI

• 10 g Tartuflanghe organic white truffle butter
• 20 g White chocolate
• 200 g sweet potato

FOR THE TRUFFLE MERINGUES

• 10 g dehydrated white truffle noh2O® Tartuflanghe
• 50 g granulated sugar
• 25 g Extra Black Truffle Water ( Tuber melanosporum Vitt. ) Tartuflanghe
• 75 g Eggs, egg white
• 100 g Almond flour
• 100 g icing sugar

FOR THE RED POTATO CREAM WITH CHOCOLATE

• 10 g bitter cocoa
• 50 g granulated sugar
• 300 g whole milk
• 200 g red potato
• Cocoa shortcrust pastry
• Tartuflanghe Black Truffle Perlage®
• 50 ml white rum
• 100 g granulated sugar
• 300 g red potato

Procedure

Proceed with the preparation of the almond and truffle biscuits by sifting and mixing the almond flour with the icing sugar and the dehydrated truffle and adding half of the egg whites.

Next, make an Italian meringue, replacing the water with truffle water. Combine the two ingredients and use a piping bag to form biscuits. Bake at 140°C for 15 minutes.

For the sauce, boil the thinly sliced ​​potatoes with the milk and sugar. Once cooked, add the cocoa and stir. Make hazelnut spreads with the potatoes and toss them in a syrup with the white rum.

Place three dots of cream on the bottom of the plate, place the hazelnuts next to each other, and on two of them use the piping bag to place the sweet potato vermicelli. Finish with the truffle Perlage® and some cocoa shortcrust pastry.

Source: Exquisite Italy