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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