An elegant and generous recipe that perfectly showcases your truffle sauces, ideal as a refined starter or a dish to share.
Ingredients (2 people)
- 1 very fresh burrata
- 400g new potatoes
- 2 tablespoons of your truffle sauce
- Olive oil
- Fleur de sel
- Black pepper
- A few rocket leaves
- Parmesan shavings
Gourmet option
- Cured ham
- Toasted hazelnuts
- A few slices of sautéed mushrooms
Preparation
1. Roast the potatoes
Preheat your oven to 200°C.
Cut the potatoes in half then place them on a baking tray.
Add:
- a drizzle of olive oil,
- fleur de sel,
- pepper.
Bake for about 35 minutes until golden brown and crispy.
2. Prepare the plate
Place the burrata in the center of a large plate.
Add the still-warm potatoes around it.
Arrange a few rocket leaves and some Parmesan shavings.
3. Add the truffle touch
Gently warm your truffle sauce over very low heat or for a few seconds in a bain-marie.
Pour delicately over the burrata and potatoes just before serving.