After the usual preparation, (singeing, cleaning and drying well), insert the sprig of fresh rosemary and salt and pepper into the Gallettos. Place in a pan and brown for a few minutes with a little oil. Transfer to a pre-heated oven (220-250 °C) and cook for about 30 minutes.

Add the potatoes and continue cooking in the oven for a further 30 minutes. Now add the finely sliced truffles, mixing well and cook for a final few minutes over a low heat, adding a little white wine to the juices.