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Spaghetti with potato puree with truffle oil and garlic
28 Apr

Spaghetti with potato puree with truffle oil and garlic

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Spaghetti with potato puree with truffle oil and garlic

Necessary products:

500g fresh paste / spaghetti /

200g French potatoes, peeled and cut into large pieces

300ml milk and 100ml. liquid cream for cooking

song black truffle according to the season

8-12 tablespoons of black truffle oil

4 cloves of peeled garlic

Salt and pepper to taste

Potatoes are boiled until completely softened and then extracted and strained into a colander. Then place in a bowl and mix with milk and liquid cream butter with black truffle, add compressed garlic, salt and pepper to taste. The purpose is to obtain liquid potato puree.

Spaghetti boil for 3 minutes, then drain from the water through a colander.

Serve spaghetti covered with warm potato sauce with black truffle flavor. Then cut the fresh truffle of "slices" and decorate

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