About This Recipe
A gourmet truffle recipe, to enjoy on its own or as a side dish.
Ingredients
At Oliviers&Co
Olio Novello - Affiorato
Organic Pesto Verde
Flower Salt from the Ebro Delta
White Truffle Olive Oil
At the market
35oz potatoes
3,5oz Parmesan cheese
Directions
Peel the potatoes and, using a mandolin, slice them into thick rounds. In a large salad bowl, generously coat the potato slices with 3 tablespoons of olive oil.
Grease a non-stick frying pan with oil. Arrange the potato slices in a rosette pattern, ensuring they overlap. Sprinkle Parmesan over the layer and lightly spread some pesto. Season with salt and pepper. Repeat the process, creating additional layers, and conclude with a final layer of Parmesan.
Cover the pan and cook over a very low heat for 30 minutes. Then, uncover and continue cooking for an additional 30 minutes.
Carefully invert the potato cake onto a serving plate. Garnish the center with a tablespoon of pesto and serve the dish hot.