To drink: The elegance and balance of oak in Uva Mira winery’s Chardonnay make it an exquisite food wine.
Potatoes with truffle oil, Parmesan tuilles and grape confit
- 100ml Parmesan, finely grated
- 5ml (1 tsp) sugar
- 50ml red wine
- 5ml (1 tsp) red wine vinegar
- 200g red grapes, halved
- 4 potatoes, boiled and quartered
- 30ml (2 tbsp) truffle oil
Preheat the oven to 180°C and line a baking tray with baking paper.
Place a pile of the cheese on a baking tray and flatten with the back of a spoon to form a circle. Bake until golden, about 2 minutes. Using a flat-edged knife, lift the tuille from the baking tray and drape it over a rolling pin to form the shape. Set aside to cool completely and continue until all the cheese is used. Bake the tuilles one at a time.
For the confit, place the sugar, wine and vinegar in a saucepan and stir gently until the sugar has dissolved. Add the grapes and simmer gently until the liquid has reduced to a syrup, about 40 minutes.
Place the potatoes on a serving plate and drizzle with the truffle oil. Serve with the Parmesan tuilles and grape confit.