Aligot with Truffle and Garlic
If you like truffles you will love this. Pasta eggs and truffles
If you like truffles you will love this. Pasta eggs and truffles
≈ 890 kcal · 38 g di proteine · 32 g di carboidrati · 68 g di grassi — stima dell'IA per porzione
Ingredienti
Preparazione
- 1
Cook the potatoes in salted water and garlic cloves, peel them, mask them while warm.
- 2
Keep the pot on medium heat and a the diced tome fraîche to the mashed potatoe little by little. and then add the Creme fraîche keep gently mixing this with a spoon until you get a delicious smooth texture. Add the optional sliced garlic and spoon it in to the mixture together with some of the optional truffle.
- 3
Serve and shave the optional truffle generously
- 4
Serve with a good bottle of wine from Bandol, excellent Côte-Rôtie. And yes Cremant or Champagne always works as well.
L'abbinamento di Chef Rémy
Bandol
A good bottle of wine from Bandol.
Côte-Rôtie
Excellent Côte-Rôtie.
Cremant
Cremant always works as well.
Champagne
Champagne always works as well.
