{"id":1973,"date":"2013-01-21T09:46:20","date_gmt":"2013-01-21T08:46:20","guid":{"rendered":"http:\/\/new.thepreciousthings.com\/?p=1973"},"modified":"2018-08-11T10:32:21","modified_gmt":"2018-08-11T08:32:21","slug":"potatoes-and-porcini-mushrooms-flan-with-parmesan-fondue-and-black-truffle","status":"publish","type":"post","link":"https:\/\/thepreciousthings.com\/?p=1973","title":{"rendered":"Potatoes and Porcini Mushrooms Flan with Parmesan Fondue and Black Truffle"},"content":{"rendered":"<p style=\"text-align: left;\" align=\"center\">Well this is haute cuisine! I already told you about the amazing dishes we had at La Cantina di Spello in Umbria in a <a href=\"http:\/\/new.thepreciousthings.com\/?p=1908\" target=\"_blank\" rel=\"noopener\">previous post<\/a>. And I told you about the delicious potatoes and porcini mushrooms flan that we had there. Thanks to Valeriano Federici, the chef, I am able to provide you with the recipe.\u00a0Valeriano\u00a0is the first wandering chef of Central Italy and can also be hired for weddings and private caterings. We absolutely loved the seasonal dishes he creates with ingredients from the area.\u00a0I have to admit that I haven&#8217;t tried the recipe myself yet but as soon as I will get my hands on frozen porcini (fresh ones are unfortunately already out of season here) I will try to cook it. Trust me, it&#8217;s amazing!<\/p>\n<p><b>Preparation time:<\/b> 1 hour<\/p>\n<p><b>Serves<\/b>: 6<\/p>\n<p><b>Ingredients<\/b>:<\/p>\n<p>500 gr red Colfiorito peeled potatoes<br \/>\n50 gr white Cannara onions<br \/>\n200 gr fresh porcini mushrooms (or frozen)<br \/>\n20 gr Extra virgin olive oil<br \/>\n100 ml double cream<br \/>\n30 gr grated parmesan cheese<br \/>\n3 egg whites<br \/>\n20 gr vegetable broth powder<\/p>\n<p><b>Method<\/b><\/p>\n<p>Pour the olive oil in a heavy bottomed stainless steel pot, add the finely chopped onion and allow it to soften, add peeled and diced potatoes (pour a little hot water if it is too dry) close the lid and simmer, stirring occasionally, until they are partially mashed.<\/p>\n<p>Combine the finely cut mushrooms and finish cooking for about 20 minutes, remove from heat and let cool slightly.<\/p>\n<p>Combine the remaining ingredients, stirring with a spoon to make the mixture homogeneous.<\/p>\n<p>Then pour it into circular single-dose aluminum molds, sprayed with the detaching spray and bake in a water bath for about 25\/30 minutes at 180 centigrade until they have taken texture and color.<\/p>\n<p>Still hot, place them individually on the dish, cover completely with the sauce and serve very hot, garnished with the remaining fresh truffles, thinly sliced,\u200b and olive oil.<\/p>\n<p><b>Sauce and final garnish<\/b><\/p>\n<p><b>Ingredients<\/b>:<\/p>\n<p>100 cl double cream<br \/>\n100 cl dairy milk<br \/>\n150 gr fresh ricotta cheese<br \/>\n150 gr grated parmesan cheese<br \/>\n60 gr fresh Black truffle<br \/>\nTable Salt to taste<br \/>\nExtra vergin olive oil to garnish (dress)<\/p>\n<p><b>Method<\/b><\/p>\n<p>Pour the milk and cream in a steel saucepan, combine ricotta and Parmesan and warm up on a low heat, use an immersion mixer to create a smooth sauce, add half of the finely grated truffle and a pinch of salt.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Well this is haute cuisine! I already told you about the amazing dishes we had at La Cantina di Spello in Umbria in a previous post. And I told you about the delicious potatoes and porcini mushrooms flan that we had there. Thanks to Valeriano Federici, the chef, I am able to provide you with [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":1917,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[64,1],"tags":[],"_links":{"self":[{"href":"https:\/\/thepreciousthings.com\/index.php?rest_route=\/wp\/v2\/posts\/1973"}],"collection":[{"href":"https:\/\/thepreciousthings.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thepreciousthings.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thepreciousthings.com\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/thepreciousthings.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1973"}],"version-history":[{"count":8,"href":"https:\/\/thepreciousthings.com\/index.php?rest_route=\/wp\/v2\/posts\/1973\/revisions"}],"predecessor-version":[{"id":2517,"href":"https:\/\/thepreciousthings.com\/index.php?rest_route=\/wp\/v2\/posts\/1973\/revisions\/2517"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thepreciousthings.com\/index.php?rest_route=\/wp\/v2\/media\/1917"}],"wp:attachment":[{"href":"https:\/\/thepreciousthings.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1973"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thepreciousthings.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1973"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thepreciousthings.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1973"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}