PARMIGIANO REGGIANO 40 MONTHS | POTATO | LEEK | SOUR CREAM
Ingredients
PARMIGIANO REGGIANO FLAN
400 g Baked potato
100 g Parmigiano Reggiano 40 months
50 g Cream
3 Eggs
3 Egg Yolks
Salt&Pepper
BAKED POTATO SAUCE
300 g Skin from the baked potatoes
Water
Salt
Leek Oil
Chives
CRISPY POTATO SKIN
Skin from the baked potatoes
Oil for deep frying
Salt
LEEK MAYONNAISE
150 g Leek Oil
1 Egg Yolk
Lemon Juice
Salt
TO GARNISH
Parmigiano Reggiano 40 months, grated
Chives
Grilled spring onions
Herbs
Frozen sour cream discs
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.