1 small garlic clove, minced
2 fresh porcini mushrooms, 1 thinly sliced and 1 diced
20g/¾oz baby leaf spinach, to serve
2 thyme sprigs
1 tsp grated black truffle
1 tsp diced black truffle
4 tbsp mashed potatoes
250g/9oz fine semolina
50ml/2fl oz beef stock
salt and freshly ground black pepper
250g/9oz ‘00’ flour, plus extra for dusting
40ml/1fl½ oz olive oil
3 tbsp olive oil
splash sherry vinegar
1 tsp truffle oil
1 tbsp truffle oil, or to taste
1 tbsp butter
2 free-range egg yolks
2 tbsp freshly grated Parmesan, to serve