Potato, mushrooms, and finocchiona flan, grilled cavolo nero, and stracchino sauce
Here’s the recipe for a delicious and hearty dish that combines the earthy flavors of mushrooms and potatoes with the creaminess of Stracchino cheese and the crunch of grilled Cavolo Nero. This Potato and Mushroom Flan with Stracchino Sauce and Grilled Cavolo Nero is perfect for a comforting weeknight dinner or a special occasion. Follow these easy steps to create a dish that is sure to impress your family and friends.
Ingredients:
● 500g potatoes
● 200g mushrooms
● 2 cloves of garlic
● 2 tbsp olive oil
● 1 tsp thyme, finely chopped
● 1 tsp parsley, finely chopped
● 1 egg
● 50g grated Grana Padano cheese
● 50g butter
● Salt and pepper
● Butter for greasing
● Bread crumbs for dusting
● 50ml milk
● 100g Stracchino cheese
● 1 tsp pink peppercorns
● 200g Cavolo Nero
Method:
To make the Potato and Mushroom Flan with Stracchino Sauce and Grilled Cavolo Nero (kale), start by boiling 500g of potatoes in salted water until soft. Drain and mash them, then let them cool. Meanwhile, clean 200g of mushrooms and chop them into small dice. Finely chop 2 cloves of garlic and cook them in 2 tablespoons of olive oil for 2 to 3 minutes. Add the mushrooms to the pan and cook over medium heat until they release all their water. Add 1 teaspoon of finely chopped thyme and 1 teaspoon of finely chopped parsley to the pan and stir well. In a large bowl, mix the mashed potatoes, cooked mushrooms, 1 egg, 50g of grated Grana Padano cheese, and 50g of butter until you obtain an even and smooth dough. Adjust the seasoning with salt and pepper. Grease some aluminum molds with butter and dust with bread crumbs. Fill the molds with the potato mixture and bake in the oven at 200 degrees Celsius for 25 to 30 minutes or until golden brown. In an immersion blender cup, mix 50ml of milk, 100g of Stracchino cheese, and 1 teaspoon of pink peppercorns until
smooth. Strain and set aside. Clean 200g of Cavolo Nero, oil it, and grill until golden brown. To serve, place some sauce at the bottom of the plate, the hot flan on top, and the crispy Cavolo Nero on top of
the flan. Enjoy!