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Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Roast Truffles with Potatoes
Roast Truffles with Potatoes
(Tartufi al Forno con Patate)

1 and 1/2 lbs (675 grams) potatoes, thinly sliced
3 oz (80 grams) black truffles, very thinly sliced
1 shallot, chopped
18 fl oz (500 ml) milk
1 oz (25 grams) butter, plus extra for greasing
8 fl oz (250 ml) double cream
 1 oz (25 grams) Parmigiano cheese, freshly grated
Salt and pepper

Place the potatoes into a saucepan.
Pour in the milk and 18 fl oz (500 ml) of water.
Add a pinch of salt and cook for about 30-45 minutes until just tender, then drain.

Preheat the oven to 180C (350F) Gas Mark 4.

Grease an ovenproof dish with butter.

Melt the butter in a pan.
Add the shallot and cook over a low heat, stirring occasionally, for about 5 minutes.

Add the potatoes and cream.
Sseason with salt and pepper and cook for another few minutes.

Remove the potatoes with a fish slice and set aside.

Reduce the cooking juices over a low heat.

Arrange slightly overlapping slices of potato and truffle in the prepared dish.
Spoon the thickened cooking juices over them.
Sprinkle with the Parmigiano cheese and bake until golden brown. Serve hot. Serves 4.
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