I’m not going to be “the pheena” who eats truffles every day because it’s not true. The vast majority of the population are not gourmets and have no obligation to know all sorts of exotic foods. But I must say that the good ones deserved to eat truffles at least once in their lives!
If you only know the chocolate ones, give them a read –> here to get to know real truffles.
The fact is that the day I bought a little jar of truffle cream. Made with 99% black truffles and 1% olive oil. Tiny and expensive, even though they are the most “popular” type of truffles, the summer ones.
Every now and then I indulge in these little luxuries. There are people who enjoy going to a SPA for the day, having a massage, or buying that super expensive bag, I don’t criticize it, because everyone has their own scale of values, but at the top of my lists are the flavors, the pans, the kitchen utensils, that’s my thing.
But let’s get down to business. Super simple recipe:
I sautéed 2 tablespoons of crushed garlic in olive oil. I added 500g of mandioquinha (baroa potato) and 1 large chopped potato and added 300ml of vegetable broth (I used homemade broth because the recipe deserved it). I used an iron pan that cooks quickly and because the lid is 100% sealed, it cooks the food in its own liquid, without needing as much water.
When the vegetables were very soft, I added 2 tablespoons of ricotta cream (you can use cream) and blended with the mixer. It turned into a puree. I went back to the heat and added milk until it reached the cream point. I adjusted the salt and nothing else because I wanted to taste all the truffles.
To finish, I added a little dehydrated parsley, which has no taste and wouldn’t interfere, and a few “balls” of truffle cream. The face of rikezah!!!
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