Potato and Black Truffle Fritters with Mesclun and Pancetta SaladTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:219.4 kcal
Proteins:3.8 g
Fats:19.2 g
Carbohydrate:9.9 g
Fibers:1.6 g
Sugar:0.6 g
Cholesterol:40.4 mg
Sodium:308.2 mg
Calcium:15.3 mg
Energy:362 kcal
Proteins:6.2 g
Fats:31.7 g
Carbohydrate:16.3 g
Fibers:2.7 g
Sugar:1 g
Cholesterol:66.6 mg
Sodium:508.5 mg
Calcium:25.2 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
2
large potatoes
80
g
brushed black truffles
80
g
cooked cubed foie gras or goose liver
100
ml
clarified butter
20
ml
olive oil
10
ml
walnut oil
juice of half a lemon
METHOD
Preparation
- Peel the potatoes and cut into paper thin slices.
- Slice the truffles thinly.
- Assemble the fritters by placing a truffle slice on a potato slice. Top with a cube of foie gras. Top with a truffle slice and a second potato slice.
- In a non-stick pan, fry the fritters in clarified butter until golden and crispy.
- Drain on paper towels. Salt lightly and set aside.
- Cut the pancetta into small pieces and cook in the skillet until crispy.
Presentation- Arrange the fritters in a wreath.
- Toss the mesclun, pancetta, oils and lemon juice and arrange in the center.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
