Iberian secret with chanterelle on truffled mashed potatoes

People: 2


  • 150g Rebozuelo
  • 200g Secreto ibérico
  • 40g Cebolla morada
  • 400g Patata
  • 10g Mantequilla
  • 30g Leche
  • Sal
  • Pimienta
  • Trufa de verano
  • Cilantro fresco


  • Cook the potatoes in their skins for 30-40 minutes (depending on the size). Remove the skin carefully and mash together with the butter and milk with a fork in a deep plate. Adjust salt. Add grated truffle, mix and reserve. Cut the secret into strips and cook in the pan over medium heat until golden brown. The fat that releases the secret is what we will cook the rest with. Remove the secret and sauté the chanterelle cut into pieces. When the mushrooms are missing a bit, add the chopped onion, cook for a few minutes until light and then integrate the secret into the whole. Salt and pepper to taste and serve on a layer of truffled puree. Finish with some slices of summer truffle and chopped cilantro.

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