Ingredients
- 800 g potatoes
- 120 g truffle sauce
- 150 ml fresh cream
- 80 g Parmigiano Reggiano
- 30 g butter
- Extra virgin olive oil with black truffle
- Salt
- Pepper
Preparation of the recipe
1
Slice the potatoes very thinly using a mandoline.
2
Arrange them in layers in a baking dish, brushing alternate layers lightly with melted butter.
3
Cover and bake until the potatoes are tender. Once cooked, press them down and leave to cool completely.
4
Cut into four evenly sized rectangular portions. Pan-fry or bake at a high temperature until the surfaces are very crispy.
5
Heat the cream and Parmigiano Reggiano until smooth and creamy.
6
Serve the potato millefeuille with the truffle sauce clearly visible, drizzle with the Parmigiano cream and finish with extra virgin olive oil with black truffle.
