Potato and Cep Gallette from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and
Boil the potatoes in their skins, drain, peel them and pass them through a vegetable mill. Add the butter, Parmesan cheese, egg yolks, salt, freshly ground black pepper and the finely chopped parsl...
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Cooking tools:
- Food mill
- Pot
- Colander
- Peeler
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Spatula
- Stove
Ingredients
- 2 tablespoons finely chopped parsley
- 15 g/½ oz freshly grated Parmesan cheese
- 1 tablespoon extra-virgin olive oil
- plain flour
- salt
- freshly ground black pepper
- butter and olive oil for frying
- 20 g/¾ oz butter
- 2 egg yolks
- 100 g/3½ oz porcini, or chestnut mushrooms and shitake mixed
- 400 g/14 oz potatoes
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