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Ingredients

4 ea Large Yukon Gold potatoes

2 Tbsp Cold butter, diced

1 Tbsp Truffle oil

2 Tbsp Milk

4ea Strips bacon, diced and rendered crisp

1Tbsp Chopped black truffle

3 Tbsp Parmesan cheese

TT Salt and freshly ground white pepper

Directions

Truffle potatoes showcase the earthiness and spice notes that come from our Monte Rosso Vineyard.

1. Take two of the potatoes and peel, dice and cook as for potato purée. Start them in a pot of cold water and cook until tender. Then drain and allow to dry in a warm oven before pressing through a drum sieve or ricer.

2. Slice the remaining two potatoes in half and scoop out the insides creating 4 potato shells. A large melon baller works best. Leave the potato about 1/4 inch thick.

3. Blanch the potato skins in a 275° fryer. Then turn the temperature of the fryer up to 350°.

4. Mix the cold butter into the potato and then add the truffle oil, milk, bacon and chopped truffle. Season with salt and pepper and keep warm.

5. Fry the potato skins until crisp and fill each with the puree. Then sprinkle parmesan cheese on top and broil until golden brown.

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