Truffled Potatoes
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- potatoes
- truffles
- grated Parmesan
- butter
- broth or meat gravy
- lemon juice
- salt
- pepper
Instructions
- Layer thin slices of half-boiled potato in a small pan, alternating with sliced truffles and grated Parmesan.
- Add butter, salt, and pepper; when they begin to sizzle, moisten with broth or meat gravy.
- Squeeze a little lemon over them before removing from the heat and serve hot.