There are foods that are cleaver and those that are not. This is a cleaver dish using vitelotte potatoes, their dark violet-blue flesh stand out in any crowd. After being cooked the natural starches will permit you to use it as a base for a dish and we refer to this as starch gelatinisation. The potato’s starch cooked when cooled long enough will thicken and gel, by rearranging itself again to a more crystalline structure; this process is called retro-gradation. During the cooling process, starch molecules gradually aggregate to form a gel.

Finally white truffles are shaved a top a Parmigiano Reggiano cheese sizzled dish to contrast flavor.

{Bravo Alberto a cleaver play on Truffe de Chine}