Salsify spaghetti, Lardo dĺArnad and white truffle

Alpine recipe, from the Mont Blanc area

Emmanuel Renaut

INGREDIENTS

For 6 people

1 kg of salsify
50 g of Lardo d’Arnad (bacon fat)
40 g of cubed Alba white truffle
Chopped chives
30 g of grated Grana Padano
20 g of smoked oil (obtained using a smoker)

 

METHOD

Peel and cut the salsify into fine strips (like spaghetti). Place the bacon fat in the chiller.
Cook the salsify spaghetti in a steam oven at 80 °C for about 10 minutes; they must be firm. Grate the bacon fat over the spaghetti, add the cubed truffle and chopped chives and the Grana Padano. Dress everything with the smoked oil.

Arrange the hot salsify spaghetti on a serving plate.
 

 

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