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             Home > Recipes > PARMIGIANO REGGIANO 40 MONTHS | POTATO | LEEK | SOUR CREAM 
            PARMIGIANO REGGIANO 40 MONTHS | POTATO | LEEK | SOUR CREAM

            PARMIGIANO REGGIANO 40 MONTHS | POTATO | LEEK | SOUR CREAM

            course
            CourseMain course
            time3
            TimeA lot of time
            Ingredients

            PARMIGIANO REGGIANO FLAN

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            400 g Baked potato

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            100 g Parmigiano Reggiano 40 months

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            50 g Cream

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            3 Eggs

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            3 Egg Yolks

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            Salt&Pepper

            BAKED POTATO SAUCE

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            300 g Skin from the baked potatoes

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            Water

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            Salt

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            Leek Oil

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            Chives

            CRISPY POTATO SKIN

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            Skin from the baked potatoes

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            Oil for deep frying

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            Salt

            LEEK MAYONNAISE

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            150 g Leek Oil

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            1 Egg Yolk

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            Lemon Juice

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            Salt

            TO GARNISH

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            Parmigiano Reggiano 40 months, grated

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            Chives

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            Grilled spring onions

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            Herbs

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            Frozen sour cream discs

            Prepare this recipe with
            Over 40 months maturation
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            Preparation

            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 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 (170°C to 180°C). Heat water and add the roasted potato skin. Take away from the 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 (60°C to 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.

            Recipe by Lukas Kienbauer
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