Potato and Gorgonzola Cake with Truffles

Ingredients:

  • 750 g of potatoes
  • 100 g of sweet Gorgonzola
  • 50 g of shelled walnuts
  • 50 g grated Parmesan cheese
  • 1 egg
  • Salt and pepper to taste
  • Butter for greasing the molds
  • 50 g of Lina Sapori e Delizie Truffle Butter
  • 2 tablespoons of Lina Sapori e Delizie Royal Truffle Sauce (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 puree.
  2. Add the flavours: To the potato mixture, add the egg, the grated parmesan and 40g Truffle Butter. Mix well. The truffle butter melted into the hot puree will infuse the entire tart with a deep aroma. Season with salt and pepper.
  3. Add the walnuts: Coarsely chop the walnuts and add them to the potato mixture for crunch.
  4. Prepare the truffle filling: Grease the baking molds with the remaining butter. Fill each mold with half the potato mixture. In the center, place a cube of Gorgonzola and a teaspoon of Truffle Sauce . This will create a creamy and flavorful center.
  5. Close and bake: Cover with the other half of the potato mixture.
  6. Cooking: Bake at 180° for about 20-25 minutes, until the surface is golden.
  7. Finishing and serving: Remove from the oven and let cool slightly, then unmold. For a perfect finish, drizzle a small spoonful of Royal Truffle Sauce over each freshly unmolded tartlet and serve hot.

Advice:

  • This tart, with its rich Gorgonzola and Truffle flavors, 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!