Xamango Bayonne Ham and potatoes with veal juice and truffle

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.