Ingredients

4 large potatoes
20 large oysters
2 scallions
4 truffles
2 dl. of truffle juice
Chives
1 dl. of extra virgin olive oil
Oil, salt and pepper

Preparation

Slow cook the potatoes without peeling them, in olive oil for 50 minutes approximately. Remove the potatoes from the heat and peel them. Mash them in a blender and add the truffle juice and a little meat stock if necessary. The result should be a thick but light cream.
Clean the oysters, keep the juice and sauté them slowly for a few minutes. Put them aside. Cut two truffles into thin slices and place the scallion and the chive on top of each slice.

Finish and presentation

Pour the hot cream into a soup bowl and place a slice of truffle on top of each oyster. Sprinkle with a few drops of olive oil and the oyster juice.