Monday, 21 March 2011
Sformati di patate con salsa di aglio selvatico – Potato flans with wild garlic sauce
The main course – which will appear here later in the week – was rabbit ragù with pappardelle – followed by zuppa inglese. More of both later.
Makes enough for six.
1. Peel the potatoes, cut into chunks and steam
2. Make a béchamel sauce by melting 35g of the butter, adding the flout to make a roux and adding the milk to form a smooth sauce to which you add the cheese, nutmeg and seasoning to taste. When cooler, stir in the three lightly beaten eggs.
3. When the potato is cooked, mash, and amalgamate with the sauce.
4. Butter six metal moulds or ramekins and spoon in the potato sauce.
5. Place the moulds in a bain-marie filled with water two-thirds of the way up the containers. Cover with foil and place in a medium oven – about 170 degrees C. for 30 minutes. Use a skewer to check that the sformati are cooked – it should come out clean - remove them from the bain-marie and allow to cool. Then, run a knife around each sformato and tip onto a plate.
6. Make the sauce by softening in olive oil a finely chopped onion. and then adding the wild garlic.
7. Add the cream, cook for three minutes on a medium heat, then liquidise to create a smooth sauce.
8. Spoon some sauce around each sformato and serve.