40-Month Parmigiano Reggiano | Potato | Leek | Sour Cream

PARMIGIANO FLAN Put all ingredients together and blend until smooth. Put it in a baking tray and cover with clear film. Put in the oven and steam for 40 minutes at 195°F/90°C. To finish, fry the flan in a non-stick pan until golden brown on each side.

BAKED POTATO SAUCE Roast the skin one more time in the oven for about 15 minutes (340-355°F/170-180°C). Heat water and add the roasted potato skin. Remove from heat and let it brew like a tea for about 10 minutes. Strain the liquid. Before serving the sauce add leek oil, chopped chives and salt to season it.

CRISPY POTATO SKIN Dry the skin for 3 hours in the oven (140-160°F/60-70°C). Deep fry the skin and season with a little bit of salt. Then put it on a paper towel.

LEEK MAYONNAISE Put the egg yolk, some lemon juice and salt in a blender. Stir and slowly add the oil until smooth texture.

TO GARNISH Place the flan in the middle of a bowl, put the crispy skin on top. Top with a lot of Parmigiano Reggiano, leek mayonnaise, chives, herbs, spring onion and the sour cream discs. Pour the sauce tableside.