Potato, LEEK and PORCINI flan
Gianluca Galliera
Menù Ingredients
1 portion potato‑based filling
1 egg
1 egg yolk for brushing
230 g shortcrust pastry
70 g breadcrumbs
100 g stewed bacon
10 g grated Parmigiano Reggiano cheese
to taste pepper
Place a portion of potato‑based filling in a bowl and add the leek sauce, the porcini sauce, the egg and the Bruschetta Mia cheese, then thicken with the breadcrumbs. Knead to an even mixture. Line a baking tin with the shortcrust pastry, cover the base with stewed bacon and add the potato mixture, distributing it evenly. Using a spoon, try to give texture to the surface. Brush with egg and sprinkle with grated Parmigiano Reggiano and ground pepper. Bake in the oven at 170‑180° C for about 40 minutes.
