Potato half moons and 50/50 cheese with black truffle

 Mezzelune patate e formaggio

 

Ingredients for 8 people
For the mixture
350g potatoes
50g '00' flour for the mixture
20g '00' flour for working the half moons into shape
40g potato flour
1 egg
1 egg for creating the half moons
10g egg white
20g Trentingrana
Pinch of grated nutmeg
Salt and pepper to taste

For the stuffing
250g milk
75g grated 50/50 cheese
15g grated Vezzena cheese
15g Casolet cheese (cut into small cubes)
15g grated Spressa cheese
15g Fontal cheese (cut into small cubes)
15g grated Trentingrana
20g butter
25g '00' flour
Pinch grated nutmeg
35ml single cream

For the truffle butter
150g butter
80g black truffle
½ garlic clove
Salt and pepper to taste

For the marinated truffle
½ glass extra virgin olive oil
½ glass corn oil
8g sliced black truffle
Salt and pepper to taste

Marinate the truffle slices for 24 hrs in the above ingredients.

Method

For the filling

Grate the nutmeg into the milk and bring it to the boil; mix the melted butter with the flour, add the milk and cook on a slow heat for 5 minutes. Add the cheeses one at the time and mix until they have completely melted. Add 200g of cream and keep mixing until it starts to simmer. Turn the gas off, pass the mixture through a sieve and set it aside to cool.

For the truffle butter
Melt the butter in a pan - as soon as it starts bubbling add the sliced truffle and season. Cook on a medium heat for 3 minutes, then leave it to cool down to room temperature before blending it.

For the mixture
Boil the potatoes with their skins on. Drain them and let them cool. Once cooled peel and mash the potatoes. On a clean surface spread out the mashed potato, sprinkle with the flour, potato flour, the lightly beaten eggs, the Trentingrana cheese, salt, pepper and nutmeg and mix everything into a dough. Knead the dough with your hands. Sprinkle some flour on your work surface then take a portion of your dough and using a rolling pin rollout a rectangle roughly 5cm by 40 cm. Wet one of the long sides of the rectangle and place small balls of the cheese filling roughly 3cm apart. Close the rectangle along the longer sides, and using a circular cutter, cut in half circles (half moons) to a diameter of about 3cm. Cook these in salted boiling water for 4 minutes from the moment the half moons float to the surface in the boiling water. Serve 5 half moons per plate, drizzle the truffle butter on top and garnish with the marinated truffle.

Best with
TrentoDdoc Altemasi Brut Riserva Graal

 



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