PURÉE WITH TRUFFLE AND RAW SAUSAGE

A rich and soft purée that combine truffle and potatoes in a perfect marriage

INGREDIENTS

Servings: 4 people

Sauce with Truffle “Freschi di Natura”
6 big potatoes
200 g of sausages
120 g of butter
15 cl of cream
1 black truffle
salt to taste
pepper

INSTRUCTIONS

1) Peel the potatoes and boil them in water with a pinch of salt for about 30 minutes, drip and mash them into a potatoes masher and put the mixture in a pot. Add the butter, put on the fire and mix slowly pouring the truffle sauce “ Freschi di Natura”.

2) When the mixture will reach a creamy texture, regulate with salt and pepper. Divide the truffled purée in six or more finger food container and dress the surface with one or more pieces of sausages and some slice of truffle cut with the appropriate cutter.