Ingredients for 4 people
2 Robiola Osella with Truffle
12 new red-skinned potatoes
1 sprig of chives
extra virgin olive oil
Scrub the potatoes under the cold water tap with a brush. Boil in slightly salted water for about 15 minutes, then drain and leave to cool for a few minutes.
Cut the potatoes in half and scoop out some of the flesh, dress the inside with a little oil, salt and pepper.
Fill the warm potatoes with Robiola Osella with Truffle and complete with a few chopped chives.