ingredients for 4 people
- 600 g small new potatoes, peeled
- 30 g Parmigiano Reggiano cheese
- 30 g Clarified Butter with Truffle (lactose-free)
- 40 g white (sandwich) bread, sliced
- Fresh rosemary, chives and thyme
- Seed oil (corn/sunflower)
- Salt
instructions
Coarsely blend white bread in a mixer, then add Parmigiano Reggiano, truffle butter and a tablespoon of chopped herbs. Blend until smooth.
Parboil potatoes in salted boiling water for 5 minutes. Drain, transfer to a tray, drizzle with seed oil and season. Bake at 180 °C for 15 minutes.
Remove, dust with breadcrumbs and bake another 10 minutes. Serve piping hot.
