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 ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.