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Piedmont salad
1 serving
Boiled potatoes and raw truffles are cut into straws, mixed and watered with a salad dressing of vinegar and olive oil. Salad is decorated with pieces of anchovy fillet.
Boiled potatoes and raw truffles are cut into straws, mixed and watered with a salad dressing of vinegar and olive oil. Salad is decorated with pieces of anchovy fillet.
olive oil - 10 g, potatoes - 120 g, salt to taste, vinegar - 5 g, anchovy - 10 g, truffle fresh - 25 g
