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Octopus, potato cream and truffle

Difficulty:
40 minutes
4 persons
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.