About This Recipe
A gourmet truffle recipe, to enjoy on its own or as a side dish.
Ingredients
At Oliviers&Co
Moulin de Mouriès olive oil
Pesto Genovese
White Truffle Olive Oil
Flower Salt from the Ebro Delta
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.