- 6 pcs small yellow-paste potatoes
- 150 g boletus
- 30 g Parmigiano Reggiano Dop
- 2 pcs shallots
- Red wine
- tomato concentrate
- extra virgin olive oil
For the recipe of the sformatini with potatoes, peel the potatoes and wash them in a bowl until the water becomes clear, to remove part of the starch. Cut the potatoes into regular 3-4 mm thick slices. Massage them with a little oil, distribute them in a baking sheet lined with baking paper and lightly salt them. Clean the porcini mushrooms, cut them into regular slices, distribute them in the pan with the potatoes and season with a little oil. Bake at 220 ° C for 15 minutes. Grease 6 muffin molds (ø 7 cm) and cover the bottom with 6 discs of baking paper, also to be greased. Finely chop a sprig of marjoram, a savory sprig and a sprig of rosemary and mix them with the grated Parmesan. Remove from the oven potatoes and porcini mushrooms and mix each flan distributing in each mold a layer of potatoes, one of parmesan with herbs and one of porcini mushrooms, repeat the three layers and finish with parmesan and a knob of butter; Bake at 180-190 ° C for about ten minutes.
Prepare the sauce: peel the shallot, cut it in half, brown it in a saucepan with a knob of butter, a sprig of sage, a couple of bay leaves, a pinch of salt and freshly ground pepper. When the shallot begins to sizzle, add 1 glass of red wine and let it reduce; add 1 teaspoon of tomato paste and cook for 10 minutes; finally remove the herbs and blend until you get a smooth and homogeneous sauce. Serve the puddings with the sauce; if desired, accompany with porcini sautéed in a pan with a knob of butter.
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