PARMIGIANO REGGIANO 40 MONTHS | POTATO | LEEK | SOUR CREAM
PARMIGIANO REGGIANO FLAN
400 g Baked potato
100 g Parmigiano Reggiano 40 months
50 g Cream
3 Egg Yolks
BAKED POTATO SAUCE
300 g Skin from the baked potatoes
CRISPY POTATO SKIN
Skin from the baked potatoes
Oil for deep frying
150 g Leek Oil
1 Egg Yolk
Parmigiano Reggiano 40 months, grated
Grilled spring onions
Frozen sour cream discs
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.