Yield: 4 Servings

Ingredients:

Potatoes
• 4 large potatoes
• Tablespoon extra virgin olive oil
• Salt
  
  
Truffle stuffing
• 4 truffles, about 1½ ounces total
• 3 Tablespoons heavy cream
• 1 onion, finely chopped
• Salt
• ½ teaspoon unsalted butter
  
  
Sauce
• 1 shallot, minced
• 1 Tablespoon unsalted butter
• ½ cup port wine
• 1 cup concentrated beef stock
• 3 chives, finely chopped
• Salt

Method:

For potato:
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 minutes.

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.

To serve:
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.