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Historical Recipes from the European Aristocrats of the Past.

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Saturday, September 29, 2007

Salad a la Piedmont

Ingredients:

2/3 lb potatoes
1/4 lb white truffles
1 tbsp vinegar
3 tbsp olive oil
4 tbsp anchovy fillets
Pinch of salt

Method:

Boil potatoes, peel, and cut into julienne cut.
Cut the truffles into the julienne-style cuts.
Mix the potatoes and truffles together.
Blend vinegar, olive oil, and salt.
Pour this over the potatoes-mushroom mix, and stir well.
Put in a salad bowl, and decorate with anchovy fillets.

Note:

You can change truffels to boiled and drained porcini mushrooms.

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