Potato and Gorgonzola Cake with Truffles

Ingredients:

• 750 g potatoes
• 100 g sweet Gorgonzola
• 50 g shelled walnuts
• 50 g grated Parmesan cheese
• 1 egg
• Salt and pepper to taste
• Butter for greasing the molds
• 50 g of Truffle Butter Lina Sapori e Delizie 
• 2 tablespoons of Royal Truffle Sauce Lina Sapori e Delizie (for the filling and finishing)

Preparation:

1. Prepare the truffle potato base: Boil the potatoes in salted water until tender, then drain and mash them in a bowl to obtain a purée.
2. Add the flavorings: To the potato mixture, add the egg, grated Parmesan cheese, and 40 g of Truffle Butter. Mix well. The truffle butter melted in the hot purée will infuse a deep aroma throughout the small pie. Season with salt and pepper.
3. Add the walnuts: Roughly chop the walnuts and add them to the potato mixture for crunch.
4. Prepare the truffle filling: Butter the oven-safe molds with the remaining butter. Fill each mold with half of the potato mixture. In the center, place a cube of Gorgonzola and a teaspoon of Royal Truffle Sauce. This will create a creamy and flavorful heart.
5. Close and bake: Cover with the other half of the potato mixture.
6. Baking: Bake at 180°C for about 20-25 minutes, until the surface is golden brown.
7. Finishing and serving: Remove from the oven and let cool slightly, then unmold. For a perfect finish, place a small teaspoon of Royal Truffle Sauce on top of each freshly unmolded pie and serve hot.

Tips:

• This tartlet, with its rich Gorgonzola and Truffle, pairs beautifully with a medium-bodied red wine with good acidity, such as a Chianti Classico or a young Nebbiolo, which will balance the creaminess and aroma of the dish.

Enjoy your meal!