Truffle cream
Instructions
In a saucepan, heat 3 tablespoons of olive oil and chopped leeks wilt.
Add the peeled potatoes and sliced, rosolatele briefly, then wet with the broth and milk.
Add salt, cover and cook on moderate fire for 45 minutes.
Blend everything together, then add the cream and blend.
Keep cream warm.
Arrange the slices of fontina cheese over bread and put them in the oven until the cheese is melted.
Try the potato cream, adjust salt, let thicken a little longer on the fire if necessary.
Distribute in individual holsters and garnish with sliced truffles.
Serve with slices of toasted bread with fontina cheese.
The accompanying wine: Dolcetto d'Alba DOC, Rosso Piceno DOC, Solopaca Rosso DOC.
Ingredients and dosing for 4 persons
- 12 slices of bread
- 75 cl of vegetable broth
- 500 g of potatoes
- 30 cl of milk
- 2 leeks
- 12 cl of cream
- 100 g of fontina cheese
- 1 black truffle
- 3 tablespoons of olive oil
- Salt