Savoury tarts
Taleggio cheese and potato flan
AICI – Associazione Insegnanti di Cucina Italiana
Recipe by Romana e Giada Bosco
Ingredients
(for 6 people)
3 egg yolks
1 medium-sized potato 100 g Taleggio
2 tbsps milk
3 tbsps Parmesan cheese salt, to taste
6 darioles (moulds)
Procedure
Steam or boil the potato in salted water, leave to cool and grate.
In a bowl, use a fork to mash the cheese and add the grated potato, Parmesan cheese and milk. Season with salt and mix all the ingredients together well. Add the egg and the yolks and whisk moderately.
Transfer the mixture into the darioles (greased twice) and cook in a pre-heated oven at 160°C for approximately 10 minutes.
Leave the flans to cool down on a special rack, turn out onto the serving plate and serve warm.
All Arrigoni products
Taleggio PDO
Try our PDO Taleggio: an explosion of flavor, with sweet and intense notes, all enhanced by an irresistibly fruity aroma.
