Italian
Potato Velouté with Cotechino and Black Truffle
by Chef in Camicia · 306K subscribers on YouTube
A creamy potato velouté with sautéed cotechino and fresh black truffle, a perfect festive dish.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 2
- Difficulty
- medium
Ingredients
8 items- 4 pcsPotatoesMedium-sized potatoes
- 15 gButterUnsalted butter
- 1 pcsShallotShallot, finely chopped
- Vegetable BrothAs needed, used to cook potatoes
- MarjoramFresh marjoram, a few leaves
- 1 pcsCotechinoPre-cooked cotechino sausage
- Black TruffleFresh black truffle, to taste
- Salt(optional) — To taste
Method
- Prepare vegetable broth and bring to a simmer.
- Place the cotechino (still in its packaging) into simmering water and cook for 20 minutes.
- Meanwhile, heat butter in a pan and sauté chopped shallot.
- Slice potatoes thinly and add to the pan. Season with salt and toast until slightly colored.
- Gradually add vegetable broth, a little at a time, and add marjoram leaves.
- Cook until potatoes are tender, then blend with an immersion blender until creamy and smooth.
- Slice the cooked cotechino into rounds and sear in a non-stick pan without oil until browned on both sides.
- Plate: spoon the potato velouté onto serving plates, place cotechino slices on top, garnish with fresh marjoram and shave black truffle over the dish.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
