For 4 portions:

1kg potatoes (we used Marabel type)
2 tbsp red wine vinegar
1 tbsp French mustard
1 tbsp wholegrain mustard
2 tbsp honey
100ml rapeseed oil
30 ml whole milk
1 onion
100g sliced paprika salami
20g parsley
20g chopped dill
salt, pepper

Cook the potatoes with the skin in salted water. Peel them while hot and cut into larger pieces with a small knife.

Prepare the dressing: put honey, vinegar, salt, french mustard, oil and milk in a higher container. Use a a hand blender to make an emulsion. The mixture thickens like mayonnaise. Add mustard and season well.

Mix chopped dill, parsley and add browned onion. Finally add the sliced sausages and put it on the plate. Decorate with dill, parsley and serve immediately. The salad is the best still warm! Enjoy!

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For 2 portions

800 g baking potatoes
200 g coarse salt
2 egg yolks
50 g butter
200 g semolina
1 small cucumber
6 radishes
1 black truffle
300 ml double cream
30 g pecorino cheese
10 ml white truffle oil
some rocket salat for garnish

Prick the potatoes with a knife and and place them on coarse salt in a tray. Bake at 180 degrees for about 1 hour – depending on the size of potatoes. Just try one potato with a fork to test if it is ready. It should go in easily.

Cut the potatoes in half, scrape them out and pass through a sieve. Stir in egg yolks and melted butter. Finally, add the flour and season the whole mix lightly.

Put the mixture into a piping bag. Take a plate and stretch some cling film on it: make sure it is tight. Then cut off the corner of the bag. Make long potato stripes and chill them in the fridge.

Cook the gnocchi in a bamboo steamer for about 8-10 minutes. It’s good to use a baking paper or just them on the plate. Let them cool down a bit again and cut into diamond shapes.

Slice the truffles with fine slicer – the best are made of olive wood and you can buy them in specialized Italian stores. Cut the truffle with a cutting ring and use the rest for truffle cream. Work quickly because they dry out and  you want to eat them fresh. Slice the cucumber thinly and cut out rings, do the same with radishes.
Reduce the cream by half, add the trimmings of truffles, grated cheese and truffle oil. Season with salt and pepper.

Finally, fry the gnocchi until golden brown with butter and check the seasoning. Pour a little cream on the plate, add the remaining ingredients and garnish with rocket, pecorino cheese and fresh truffle. Enjoy!

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