"Underdexter's Favorite Recipe"
Potato-truffle base
2 medium-sized potatoes (peeled, diced)
1 shallot (finely chopped)
500 ml vegetable stock
100 ml cream
30 g butter
1 small black truffle (grated)
salt and pepper
noodles
200 g fresh linguine or fettuccine
Marinated spinach
150 g baby spinach
2 tbsp olive oil
1 tbsp lemon juice
1 tsp honey and balsamic vinegar
salt and pepper
set
Some truffle slices (optional)
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