RICCI DI MARE

(Uni with Truffled Potato Cream and Yarra Valley Caviar) Truffle potato cream is used as its base as the creaminess not only reduces the briny aroma from the uni but adds a new flavour dimension to the dish. Serves 1 Prep time 1 hour Cook time 20 minutes

truffled potato cream

100g Red Chat potatoes (available from Little Farms)

20g unsalted butter

20g double cream

10g truffle cream salt, to taste pepper, to taste

» Boil the potatoes until soft. Then cool them down, peel them and blend them together with butter, double cream and truffle cream. Season with salt and pepper. assembly

2 uni

5g spring onions, finely chopped 20g Yarra Valley Caviar

» Crack open the uni and wash them thoroughly (avoid the uni tongues) » Place the truffled potato cream in an empty uni shell, followed by uni.

» Finish with a sprinkle of spring onions and caviar.