By Jean-Claude Tellechea, Auberge du Cheval Blanc in Bayonne
Ingredients for 8 persons:
- 2 knuckles of Jambon de Bayonne (1.2 kg each)
- 400 g of mashed potato
- 5 dl of veal juice
- 100 g of butter
- 20 g of truffles
- shallots, parsley, tomatoes, and breadcrumbs
Cook the knuckles for 4 hours in stock, with herbs.
Bone them and cut them into large pieces.
Put the ham, tomato cubes and parsley in a circle on a plate.
Cover with mashed potato and breadcrumbs.
Heat in a slow combustion stove and serve with the veal juice, truffle juice and truffle.