Vegetarian potato ''cake'' with truffles | Recipes | Favuzzi | Olive oils and fine Italian products
Neapolitan recipe.
Ingredients
- 300-350 g portobello mushrooms, chopped or sliced
- 1 clove garlic
- 2 tbsp Favuzzi extra virgin olive oil
- Favuzzi truffle oil
- Favuzzi truffle salt
- 1 kg floury potatoes, peeled
- 2 whole eggs
- 5-6 tbsp grated parmesan
- 150 g provola or smoked provolone, diced
- Butter and breadcrumbs
- A pinch of nutmeg, salt and pepper
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