Potatoes with truffle oil, Parmesan tuilles and grape confit

January 6, 2009 (Last Updated: January 11, 2019)
Potatoes with truffle oil, Parmesan tuilles and grape confit recipe

To drink: The elegance and balance of oak in Uva Mira winery’s Chardonnay make it an exquisite food wine. 

Print Recipe

Potatoes with truffle oil, Parmesan tuilles and grape confit

Serves: 4
Cooking Time: 50 mins

Ingredients

  • 100ml Parmesan, finely grated

  • Confit

  • 5ml (1 tsp) sugar
  • 50ml red wine
  • 5ml (1 tsp) red wine vinegar
  • 200g red grapes, halved
  • 4 potatoes, boiled and quartered
  • 30ml (2 tbsp) truffle oil

Instructions

1

Preheat the oven to 180°C and line a baking tray with baking paper.

2

Place a pile of the cheese on a baking tray and flatten with the back of a spoon to form a circle. Bake until golden, about 2 minutes. Using a flat-edged knife, lift the tuille from the baking tray and drape it over a rolling pin to form the shape. Set aside to cool completely and continue until all the cheese is used. Bake the tuilles one at a time.

3

For the confit, place the sugar, wine and vinegar in a saucepan and stir gently until the sugar has dissolved. Add the grapes and simmer gently until the liquid has reduced to a syrup, about 40 minutes.

4

Place the potatoes on a serving plate and drizzle with the truffle oil. Serve with the Parmesan tuilles and grape confit.

 

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January 6, 2009 (Last Updated: January 11, 2019) By
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