YIELD: 12 servings 3 lbs., 12 ozs. potatoes 15 ozs. flour 3 each egg yolks 6 ozs. chopped truffle (optional) to taste white or dark truffle oil (or olive oil infused with truffle oil) 12 ozs. Parmesan cheese, finely grated to taste salt and pepper to taste fresh nutmeg 3 Tbsps. fresh basil, chopped 3 Tbsps. fresh parsley, chopped FOR THE TOMATO AND EGGPLANT SALSA: 3 each eggplants, diced 18 each vine-ripened tomatoes 3 each red onions, finely-chopped 6 each scallions, finely-chopped 3 each ...
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