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