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Black-Truffle Crushed Potatoes
Provided by: Chef Christian Delouvrier
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What’s the next best thing to a fresh white truffle? A fresh black truffle, of course, available from truffle king Urbani.com for about $75 an ounce. At that price, it’s hard to emulate Colette, who famously quipped, “If I can’t have too many truffles, I’ll do without truffles.” But perhaps the gourmandizing novelist—who liked to gobble the gnarly nuggets whole—didn’t have access to flavor boosters like truffle butter or truffle oil (also available from Urbani), both of which Ducasse chef Christian Delouvrier puts to good use in the recipe below. --Rob Patronite
Ingredients
1 1/2 ounces fresh black truffleApproximately 8 cups sea salt
4 large Idaho potatoes, washed, dried, and pierced with a fork
1 1/2 tablespoons black-truffle butter
1 tablespoon unsalted butter
3 tablespoons black-truffle oil
Coarse salt to taste
Freshly ground black pepper to taste
Fleur de sel