Hot potato and Porcini mushroom flan, topped with slivers of pancetta served with a Pecorino cheese fondue
Ingredients | Serves 8
Preparation method
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Mash the boiled potatoes and put them in a blender together with Parmesan cheese, eggs, cream, corn starch, salt and pepper. Blend without whipping.
Grease some aluminium ramekin dishes, place the Porcini mushrooms in them and add the mixture almost to the brim. Bake in the oven at 125°C for about 35 minutes, of which the first 10 minutes with the valve closed.
Put the thinly-sliced pancetta (pork belly) in a non-stick pan and cook over a low heat until crispy.
Put the Armonia di Pecorino sauce in a small saucepan with the milk and slowly stir until creamy.
Put the Armonia di Funghi Porcini sauce in a pot with the boiled potatoes, add the hot vegetable stock and emulsify until you obtain a sauce which you will flavour with thyme leaves.
Dress the plate with the Porcini mushroom and Pecorino cheese sauce, lay the hot flan on top and garnish with the slivers of pancetta (pork belly) and a sprinkling of pepper.
Prepared with ROBO products
Altre deliziose idee per te
20 mins preparation
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
