Porcini flan with slivers of salt beef from Trento

Author: APCI - Associazione Professionale Cuochi Italiani

  1. 170g Sautéed Porcini Mushrooms "Alta Gastronomia-C’Era Una Volta"
  2. Thyme
  3. q.s. Onion and garlic
  4. 40g Mascarpone
  5. 60g Cream
  6. 1 Egg
  7. 15g Grana
  8. Salt
  9. Pepper
  10. 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.