Porcini flan with slivers of salt beef from Trento


• 170g Demetra porcini mushrooms cooked in oil, garlic and parsley
• thyme
• onion and garlic
• 40g mascarpone
• 60g cream
• 1 egg
• 15g Grana
• salt
• pepper
• salt beef (typical cured meat from Trento)


Sauté the onion and add the porcini with the thyme and garlic. Cool.
Blitz together with all the other ingredients in a food mixer.
Meanwhile, butter flan moulds and dust with breadcrumbs.
Fill three-quarters full.
Cook in a steam oven at 100°C for 35 minutes.
Serve with salt beef.