Emeril's Potato Truffle Charlotte
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Emeril's Potato Truffle Charlotte
Last updated 6/12/2012 12:58:33 AM. Recipe ID 21338. Report a problem with this recipe.
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      Title: E.'s potato truffle charlotte
 Categories: E.
      Yield: 4 Servings
      2 lb Yukon Gold potatoes, peeled
           And quartered
      1 lb Long white potatoes, peeled
      4 tb Butter
    1/2 c  Cream
           Truffle oil to taste, plus a
        sm Amount for garnish
      2 tb Olive oil
           Salt and pepper
    1/2 c  Grated Parmigiano-Reggiano
           Cheese, plus 1/4 cup for
      2    Black truffles
           Chopped chives
  In a sauce pot, bring the Yukon Gold potatoes, covered with salted
  water, bring up to a boil.  Reduce the heat and cook until the
  potatoes are tender, about 8-10 minutes.  Remove from the heat and
  drain. Place the potatoes back on the stove and cook for 1-2 minutes.
  This will dehydrate the potatoes.  Add the butter, cream, and truffle
  oil. Using a hand masher, mash the potatoes until almost smooth.
  Season with salt and pepper. Using a mandoline, slice the potatoes
  into shoestrings. In a mixing bowl, tossed the potatoes with olive
  oil and season with salt and pepper. Cover the bottom of a Teflon
  sauté pan with the shoestring potatoes. Allow the potatoes to come up
  the edges two inches. Allow the potatoes to cook until golden brown,
  about 3-4 minutes. Flip the potatoes over and finish cooking until
  golden brown.  Remove the potato from the pan and form into a deep
  tart pan.  Spoon the mashed truffle potatoes evenly over the potato
  crust. Sprinkle with the cheese. Place in the oven and bake until the
  cheese has melted and the potatoes are heated through, about 5
  minutes. Shave the truffles over the entire tart. Remove the tart pan
  and place on a platter. Garnish with chives, cheese, and truffle oil.

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Recipe ID 21338 (Apr 03, 2005)

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