INGREDIENTS:2 Idaho potatoes 1 sprig of thyme 1 lemon, zest only ½ cup cream 3 Tbsp. butter 2 oz. grated Parmigiano Reggiano (risotto) 3 Tbsp. grated Parmigiano Reggiano (Parmesan tuile) 1 tsp. extra virgin olive oil 1 tsp. cracked black pepper to taste, salt and pepper as needed, black truffle oil as needed, shaved black truffles DIRECTIONS:To prepare lemon confit: Zest 1 lemon, being careful not to have any white on the zest. Beginning with cold water and a generous pinch of salt, add the ...
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