Roasted Potato Flower with Stuffed Truffles
Juan Mari Arzak of Restaurant Arzak – San Sebastian,
Adapted by StarChefs
Yield: 4 Servings
- 4 large potatoes
- Tablespoon extra virgin olive oil
- 4 truffles, about 1½ ounces total
- 3 Tablespoons heavy cream
- 1 onion, finely chopped
- ½ teaspoon unsalted butter
- 1 shallot, minced
- 1 Tablespoon unsalted butter
- ½ cup port wine
- 1 cup concentrated beef stock
- 3 chives, finely chopped
Preheat oven to 300°F. Peel potatoes. With a paring knife, carve
each potato into a cylindrical shape. Carefully cut away at the
potato to form layers of small petals around potato (to resemble
a flower, as shown in photograph). Using a paring knife or small
melon scoop, carefully hollow out the centers, leaving a ½-inch
base. Lightly brush potatoes with olive oil and sprinkle with salt.
Bake potatoes in the oven until they are golden brown, about 25
For truffle stuffing:
Wash and clean each truffle carefully. Cut off the tip of each truffle.
Hollow out truffles, leaving only a small portion at the base. Finely
chop the removed portion and the tips of the truffles. In a small
sauté pan over low heat, gently cook chopped truffles, onion,
cream and salt until a thick mixture is achieved.
Heat butter in a separate pan. Salt hollowed-out truffles and lightly
sauté them for about 2 minutes. Remove truffles from pan
and reserve any liquid. Cool truffles slightly and fill with stuffing.
For the sauce:
In a saucepan over low flame, heat butter and shallots together
until lightly browned. Add the port wine and reduce until approximately
one Tablespoon remains. Add reserved truffle liquid and beef stock
and reduce by half. Pass sauce through a fine mesh sieve. Add chives
and salt to taste.
Place the stuffed truffles inside the roasted potato flowers. Heat
in 300°F oven until warmed. Spoon 1 Tablespoon of sauce onto
the plate. Place the potato flower on top of sauce and drizzle sauce
on top. Serve warm.