Salta al contenuto principale Salta alla mappa del sito a fondo pagina

Potatoes with truffles

  • 45 minutes
  • Easy
  • Side dishes and salads
A simple, but show-stopping side dish that brings out the aroma of white truffle.

Ingredients: Per 4 servings

  • 1 lb potatoes
  • 2 tbsp of butter
  • salt and pepper to taste
  • black truffle to taste
  • juice of 1/2 lemon
  • grated Grana Padano cheese


Put the potatoes in a pot of cold, salted water and place over high heat. When the water begins to boil, reduce the heat and cook the potatoes for about 15 to 20 minutes. Drain the potatoes, let cool slightly, then peel and cut into 1/10 inch wide slices.

Place the butter in a fairly large pot over medium heat. As soon as the butter has melted, add the potatoes and cook until golden, turning them carefully.
Remove the potatoes from the heat and garnish with sliced white truffle. Season with salt, pepper, grated cheese and a couple drops of lemon juice.

Serve the potatoes and truffles while still warm.

Food History

The truffle is the most precious fungi in the world and has been for over 4,000 years. The ancient Egyptians considered the truffle a delicacy; while in ancient Greece the truffle was considered a food of the gods, fruit of a cross between the rain and thunder. Although truffles were probably less aromatic back then than they are today, we know that a sort of food contest was held over 1,000 years ago in the city of Athens and that the winning dish was a timbale filled with various ingredients and topped with truffles. Even the ancient Romans were crazy for truffles, seeing as Pliny the Elder listed them among the most prodigious plants, while Apicius, the great chef of ancient times, left us many recipes using the precious fungi.
During the Middle Ages, truffles were almost forgotten, but their unpopular phase didn’t last long. During the second half of the 15th century, truffles reached their peak of notoriety. They were served on all the most important tables of Europe, including that of the King of France, thanks to Catherine de’ Medici who imported them from Italy for the first time. Truffles quickly became known as a powerful aphrodisiac, making them even more popular among the European courts. They were often served at the dinner parties of Louis XVI and Napoleon, who would use them to impress and soften his guests with who he was trying to close diplomatic business.

Other suggested recipes