Patrick's Truffle Hors d'oeuvre

June 26, 2015

truffle Hors d'oeuvre


  • 1 potato
  • 2 eggs
  • 100g black truffle
  • parmesan cheese
  • olive oil
  • parsley
  1. Shave 100g truffle into 2 egg  mix.
  2. Whisk  and leave to infuse for a few hours.
  3. Finely slice 1 medium pink potato, fry in olive oil until brown, turning  occasionally.
  4. Add  egg and truffle to pan, low heat, add generous amt of shaved parmesan.
  5. Cook slowly for 5 minutes, when nearly set  whip under griller  to brown top slightly.
  6. Glaze with olive oil, sprinkle parsley over.