RATTE POTATO SALAD WITH FRESH TRUFFLES FROM THE DROME
BY MICHEL CHABRAN,
PONT-DE-L’ISÈRE
Ingredients (serves 6)
900 g Ratte potatoes
180 g fresh truffle
15 cl olive oil from Nyons
Grey sea salt from Guérande
Freshly ground pepper
Salt
Recipe
Cook the Ratte potatoes in their skins in slightly salted water.
Peel them, cut into small slices and put in a salad bowl.
Season with salt and pepper and add a little olive oil from Nyons.
Add the fresh truffle
Cover the salad bowl with a sheet of aluminium foil
Put over a bain marie so it is served warm.
Presentation :
Either as a dish on its own in the centre of the table or as an individual serving.
Let each guest add Guerande salt and freshly ground pepper as required.
Recipe
Cook the Ratte potatoes in their skins in slightly salted water.
