Ingredients (serves 6)
- 1 kg potatoes
- 500 g mushrooms
- 150 g grated Parmesan Cheese
- 120 g black summer truffle
- 50 g breadcrumbs
- 2 teaspoons Extra Virgin Olive Oil
- Salt to taste
- Parsley to taste
- 2 cucchiai di olio
Preparation
Bring a large pot of water to a boil; peel and dice the potatoes and cook them.
Meanwhile, on a non-stick pan, drizzle a clove of garlic with oil until golden brown. When golden, remove the garlic and add the mushrooms (previously washed and chopped), letting them golden for a few minutes; season with salt and parsley.
Once cooked, transfer the potatoes to a blender and blend on high speed for 2-3 minutes, adding salt, parsley, oil, Parmesan cheese, and breadcrumbs until smooth.
Take some molds, grease them and flour them, fill them with the mixture, and bake for 20 minutes at 180°C (350°F).
Remove the cakes from the oven and let them cool for 15 minutes.
Plate and garnish with mushrooms and shavings of black summer truffle, if desired.
