Ingredients
- 1 jar of baby octopus
- 500gr potatoes
- 2 leeks
- Truffle carpaccio
- Truffle Oil
- Vegetable stock
- Extra virgin olive oil
- Sage
- Thyme
- Salt & pepper
Preparation of the recipe
1
Wash, peel and cut the potatoes into cubes.
2
Wash and cut the leeks.
3
In a deep pan, roast potatoes and leeks with some sage and thyme for 5 minutes.
4
Cover with the vegetable stock and cook until the potatoes are very tender.
5
Use a mixer to obtain a smooth cream.
6
In a pan, roast the baby octopus.
7
Serve the potato cream with the octopus.
8
Finally add the truffle shaves and the truffle oil.
