About This Recipe
A gourmet truffle recipe, to enjoy on its own or as a side dish.
Ingredients
At Oliviers&Co
Affiorato Olive Oil
1 jar Pesto Verde
Black Truffle Olive Oil
Flower Salt from the Ebro Delta
At the market
35oz potatoes
3,5oz Parmesan cheese
Pepper
Directions
Peel the potatoes. Using a mandolin, cut them into 0.08inch-thick slices. In a salad bowl, toss with 3 tbsp of olive oil.
Oil a non-stick 9.5inch-diameter frying pan. Place a layer of potato slices in a rosette, overlapping each other. Sprinkle with Parmesan and spread with a little pesto, season with salt & pepper.
Repeat the steps, finishing with a layer of parmesan.
Cover and cook over very low heat for 30 minutes, then remove the lid and cook for a further 30 minutes.
Turn the cake out onto a plate, place a tbsp of pesto in the center and serve hot.