Thursday, 26 January 2012

TRUFFLE AND POTATO SALAD RECIPE


Preparation:

Slice the truffle very thinly.

Cut the potatoes in 5cm slices, and boil them in salted water. Drain.

Wash the corn salad. Make a vinaigrette with 2 dl oil and 1 dl vinegar. Place 5 slices of potato in the centre of the plate. 

Place the truffle on top, and arrange the corn salad around it.  Drizzle vinaigrette over all.


Ingredients:
100g fresh Black truffle (Tuber Melanosporum) by Manjares de la Tierra, cleaned
100g corn salad
400g potato
Extra virgin Truffled oil by Manjares de la Tierra
1 dl wine vinegar
Salt and pepper

Manjares de la Tierra Products 

Fresh Black Truffle

Variety: Tuber Melanosporum/ Tuber Aestivum

Ingredients: Fresh truffles Tuber Melanosporum/ Fresh truffles Tuber Aestivum
Presentation: In a polyethylene package and cold accumulators (dry- ice bags)




New! Truffled oil 
  
Variety:Tuber Melanosporum       
Ingredients: Extra virgin olive oil, tuber melanosporum, aroma        
Presentation: Bottle 100 ml           
NW: 100 ml
DNW: 100 ml
Uses: To dress






For further information you can link to our official web site (English version avalaible): www.manjaresdelatierra.com , or you can contact us directly at our email: info@manjaresdelatierra.com. You are welcome !

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