Potato and Goat Cheese Terrine Rossini

Name: Potato and Goat Cheese Terrine Rossini
Total time: 3 h
Yield: 4 servings
Cuisine: french
Ingredients: 5 tablespoons extra-virgin olive oil; 4 bay leaves; 4 medium boiling potatoes (about 1 1/2 pounds), peeled; Salt and freshly ground white pepper to taste; 4 ounces fresh soft goat cheese, crumbled; 12 slices black truffle; 1/4 pound mache; 1 tablespoon balsamic vinegar; 4 slices pate de foie gras (optional)

Recipe from Panevino Restaurant

Adapted by Florence Fabricant

Total Time: 3 hours
Rating: (0)
Comments: Read comments

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Ingredients

Yield:4 servings

5tablespoons extra-virgin olive oil
4bay leaves
4medium boiling potatoes (about 1½ pounds), peeled
Salt and freshly ground white pepper to taste
4ounces fresh soft goat cheese, crumbled
12slices black truffle
¼pound mache
1tablespoon balsamic vinegar
4slices pate de foie gras (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Oil four 8-ounce oven-proof ramekins with 1 tablespoon of the oil. Place a bay leaf in the bottom of each. Preheat the oven to 350 degrees.
Step 2
Cut one of the potatoes into slices 1/16 inch thick, and arrange the slices in the bottom of each ramekin. Season with salt and pepper, top the slices with about a tablespoon of the goat cheese and a slice of truffle. Repeat the layers, ending with the last potato.
Step 3
Drizzle the tops of the ramekins with 1 tablespoon of the olive oil, and cover with foil. Place in the oven, and bake 1½ hours.
Step 4
Allow the ramekins to cool to room temperature, about 1 hour.
Step 5
In a bowl, toss the mache with the remaining olive oil and the vinegar. Unmold the cooked potato mixture from each of the ramekins, and serve with the mache on the side. If desired, top each portion of the salad with a slice of pate de foie gras.