Ristorante Del Lago
Ingredients and quantities

Quantities for 2 people:

  • 200g white potatoes, steamed in their skins
  • 50g butter
  • 1 egg yolk
  • 30g sliced Pecorino cheese, for putting in the middle
  • 30g grated Pecorino cheese
  • salt
  • fresh truffle

For the roux (thickening base)

  • 15g butter
  • 12g flour
  • 100ml cream
  • 50ml milk
  • 30g grated Pecorino cheese
  • salt
Accompanying wines:
Colli Riminesi Bollicina B.d.B.

Baked potato flan on a Pecorino cream sauce with truffle shavings

Type of recipe: Appetizers

Click on the photos to enlarge

Preparation method:

Mash the potatoes in a bowl and while still warm, add all the other ingredients. Divide the mixture in half. Using a spoon, press the mixture into buttered moulds and place a 15g slice of Pecorino cheese in the centre of each, pressing it into the mixture. Repeat the “shaping” process. Cook in an oven for 15 minutes at 200°C.

In the meantime, prepare the roux by melting the butter and flour together. Cook gently, then add the cream and milk. Thicken to the desired consistency and end by adding grated Pecorino cheese and allowing it to melt. Season with salt if necessary.

Place the cream on the bottom of a plate and place a flan onto each one. Serve immediately, garnished with truffle shavings.

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