Baked potato flan on a Pecorino cream sauce with truffle shavings

Type of recipe: Appetizers

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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.

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.