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POTATO AND TRUFFLE PAPILLOTTES

Boil the potatoes until softened, about 20 minutes.  Drain and cool.  Cook the cabbage leaves in boiling salted water.  Rinse with cold water.  Dry on a kitchen towel.  Cut away the hearts and reserve.  Thinly slice the truffles, saving any little extra bits.  Peel the potatoes.  Cut the potatoes into thin slices without cutting all the way through the base of each potato.  Place a truffle slice inside each opening and sprinkle with salt and pepper.  Wrap each potato in a cabbage leaf and then in plastic wrap, tying the ends with a little string.  Chop the reserved truffle pieces finely and mix them into the butter.  Refrigerate the potato packages and truffle butter for at least 3 hours.  Half an hour before serving, steam the potato packages for 20 minutes.  Over a low heat warm the truffle butter and truffle juice in a small saucepan, whisking constantly.  Unwrap the plastic from the cabbage-potato parcels and place them in soup bowls.  Cut an opening in each cabbage leaf and open up the potato.  Spoon in some of the truffle sauce.
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6 medium waxy potatoes
6 green cabbage leaves
6 truffles or pieces of truffle
1/4 cup canned truffle juice
1/2 cup unsalted butter, softened
coarse salt, pepper
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30
mn
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60
mn
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Restaurant
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Vegetables
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Cahors
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