Cooking Fresh truffles, potatoes and corn salad

Recipe Description To enjoy the mild flavor of the truffles it is recommended to use it with mild flavored ingredients to bring out the unique properties of the truffles. The salad has to be prepared with utmost care to ensure that the total advantage of the subtle taste and aroma are enjoyed to the fullest. It is generally used only with ingredients which do not have a very overwhelming flavor. The recommended partners are rice, eggs, pasta and potatoes. Fresh truffles which are used at home generally retain the complex subtle aroma, whereas they are combined with stronger and pungent truffles oils in restaurants which lose its originality. A well chosen combination of ingredients with fresh truffles would definitely become an embellishment to a party. The black truffles of the perigord region of France and white truffles of Italy are the finest. The high content of protein in truffles has given it a nickname as vegetable meat. It has calcium, potassium and magnesium along with other organic substances. The nutritive content of the salad need not be specified once it is known that truffles are also known as vegetable meat. The other ingredient corn is of equally high nutritional value so the salad is an excellent source of energy and health.
Recipe Details Cooking Fresh truffles, potatoes and corn salad Servings: 4 People Preparation time in minutes:  20 Recommended wine with the dish: Chateau Simone rouge

• 0.44 lbs. potatoes (Roseval)
• 1 twig thyme
• 0.21 cups chicken breast fond
• ½ laurel leaf
• 1 garlic clove
• 1 tbsp. goose grease
• Salt

Probably the procedure for the preparation of Fresh truffles, potatoes and corn salad is the simplest. Within twenty minutes the whole process would be complete and the delicious dish would be ready to serve. First step towards the preparation is to wash the Mache a couple of times and drained. After draining is completely over it has to be heaped in the center of the plate like a crown. Roseval potatoes are the best choice to match the other ingredients and they have to be boiled along with a twig of thyme, a clove of garlic and half of a laurel leaf. Once the potatoes are boiled they have to be drained and set aside to cool. Thin lamellas are to be grated out of the fresh truffles. The boiled potatoes are to be cut into circular discs and placed in a anti adhesive pan along with goose grease and browned on both sides. Now heat chicken breast fond then add a few drops of truffle oil and lemon juice after removing from the flame. Now place potatoes slices and lamellas of truffles on the salad crown which was placed right in the beginning. Now cover it with vinaigrette and a few grains of seas salt are to be sprinkled. For more information go to salad Thesaladsite.com