Ingredients
- 4 tablespoons extra virgin olive oil
- 8 slices pancetta
- 4 x 200g marron tails
- 12 small kipfler potatoes
- 1 tablespoon chardonnay vinegar
- 1 cup micro salad leaves
- handful chervil sprigs
- 5 slices black truffle (optional)
Method
Heat 2 teaspoons of the olive oil in a non-stick frying pan on medium heat. Add the pancetta slices (you may need to cook in batches if the pan is not large enough) and cook for 2 minutes each side until crisp. Put on paper towel until cool. Roughly break into smaller pieces. Set aside.
Bring a large saucepan of lightly salted water to the boil. Add the marron, reduce heat and simmer for 6 minutes. Drain well and allow to cool and slice into 1cm-thick pieces.
Put the potatoes in a saucepan and cover with cold water. Cook on high heat. As soon as the water boils, cover tightly and remove from the heat for 20 minutes, until just tender. Rinse under cold water, peel and slice into neat discs.
Combine remaining oil and vinegar in a small bowl.
Put the potato slices on a serving plate. Top with marron slices, salad leaves, chervil and crisp pancetta pieces and truffle (if using). Spoon over the dressing and sprinkle with sea salt and pepper to taste.
Wine suggestion Cullen 2008 Mangan Vineyard Sauvignon Blanc Semillon, Margaret River, WA
