Castilla-la Mancha Recipes

Preparation

• In a large saucepan with plenty of water, add salt and bring to the boil. Wash the new potatoes
• and when the water starts to boil, add the potatoes in their skins and leave to cook for approximately 20 minutes (the time varies based on the size and quantity of potatoes).
• When the potatoes are cooked, peel them and place in a bowl to mash with a fork while adding salt, butter and milk until we get a creamy purée. Then flavour with grated truffle. Keep warm.
• In a frying pan, sauté the mushrooms of the season with extra virgin olive oil and salt. Keep warm.
• Put a tablespoon of extra virgin olive oil and grated truffle in a glass and carefully add the egg yolk. Place the glass in a bain-marie for approximately 5 minutes to reach 65ºC.

Serving instructions

Put two spoonfuls of truffle purée in the centre of a plate and open the centre of the purée to add, straight from the glass, the egg yolk, and the oil in the centre. Position the sautéed mushrooms around it, with a little black salt, and slice the truffle over the egg in front of the diner.