Ingredients for 4 people:
4 big potatoes
100 gr. pleurotus
50 gr. cooked ham cut into thin slices
a spoon butter
8 spoons béchamel
50 gr. fresh truffle
1/2 liter oil
a small vinegar glass
Wash the potatoes and cut them into julienne strips, then dry them with a clean towel. Fry the potatoes with hot oil in a small and deep pan. Keep them aside.
Peel and cut the mushrooms in four parts. Let them saute in butter until they lose their water. Stir them with ham, béchamel and minced truffle.
Prepare the poached eggs, letting them slide one by one into a small bowl with water and boiling vinegar. Pour some béchamel sauce over the potatoes. Then put all the ingredients together into the pre-heated oven for some minutes. Garnish with the poached eggs and serve.
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