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Receta Emeril's Potato Truffle Charlotte
by Global Cookbook

Emeril's Potato Truffle Charlotte
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Ingredientes

  • 2 lb Yukon Gold potatoes peeled, quartered
  • 1 lb White long potatoes peeled
  • 4 Tbsp. Butter
  • 1/2 c. Cream Truffle oil to taste
  • 2 Tbsp. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
  • 3/4 c. Grated Parmigiano-Reggiano cheese divided
  • 2 x Black truffles Minced chives

Direcciones

  1. In a sauce pot, bring the Yukon Gold potatoes, covered with salted water, up to a boil. Reduce the heat and cook till the potatoes are tender, about 8 to 10 min. Remove from the heat and drain. Place the potatoes back on the stove and cook for 1 to 2 min. This will dehydrate the potatoes. Add in the butter, cream, and truffle oil. Using a hand masher, mash the potatoes till almost smooth. Season with salt and pepper.
  2. Using a mandoline, slice the long white potatoes into shoestrings. In a mixing bowl, toss the potatoes with extra virgin olive oil and season with salt and pepper. Cover the bottom of a Teflon saute/fry pan with the shoestring potatoes. Allow the potatoes to come up the edges two inches. Allow the potatoes to cook till golden brown-brown, about 3 to 4 min. Flip the potatoes over and finish cooking till golden brown-brown.
  3. Remove the potatoes from the pan and form into a deep tart pan. Spoon the mashed truffle potatoes proportionately over the potato crust. Sprinkle with 1/2 c. of the cheese. Place in the oven and bake till the cheese has melted and the potatoes are heated through, about 5 min. Shave the truffles over the entire tart. Remove the tart pan and place on a platter. Garnish with chives, cheese, and truffle oil.