Preparation:

  • Preheat the oven at 200°C
  • Wash the potatoes and wrap them individually with aluminum foil. Bake in the oven for about 1h15 to 1h30.
  • When they are cooked, let them cool a little, cut the centre of the potato in 4 (being careful not to cut them completely).
  • Slice the mozzarella into pieces.
  • Mince the mushrooms and fry them in a hot pan with a little butter and oil.
  • Add the fresh cream and warm gently. Then add the Tartufata Sauce (quantity to taste), salt and pepper.
    Keep warm.
  • Briefly place the potato in the oven with the mozzarella in the middle, serve on a plate and top with the mushroom and tartufata mixture.
  • Finally garnish with the arugula and fleur de sel. Serve immediately.

This dish can be enjoyed hot, warm or cold, according to your taste.

Ingredients

For 2 people

  • 2 large Bintje potatoes
  • 100 gr of button mushrooms
  • 100 gr of mozzarella di bufala
  • 80 grams of Tartufata Sauce
  • 40 cl fresh cream
  • butter
  • oil
  • rocket salad (Aurugula) (as desired)
  • fleur de sel