Small, soft, crispy potato timbale and Bacon with creamy taleggio cheese heart. An autumnal finger food that makes you ' feel ': are very easy to prepare, I make them often when I advance of boiled potatoes and puree, flavouring that reducing them in recycling with cheese or cold cuts. In this case I enriched with Bacon and garnish with taleggio cheese reduced cream and flavored with oregano, a piece of crispy fried Bacon made it a hazelnut. I would recommend it as part of an appetizer for Christmas or ccapodanno…
Ingredients for about 15 tiny finger food (I use silicon moulds really mini):
- 300 grams of potatoes
- 100 grams of bacon cut often
- a whole egg
- 40 grams butter
- salt and pepper
- fresh oregano as required
- 60 grams of shredded PDO parmigiano reggiano
- 100 grams of taleggio Dop
- hazelnuts as required for decoration
Boil the potatoes in salted water, Peel and mash with potato masher. While they are still warm add the butter, the Parmesan, the egg, Diced Bacon (keep aside some small pieces for decoration), fresh chopped oregano and season with salt and pepper. Fill each mold with the mixture of potatoes and Bacon and lightly coat the surface of the pie and bake for 20 minutes or until the surface is golden cupcakes.
Meanwhile, work the taleggio in a bowl until it is reduced to cream and add some chopped oregano leaf. Bake the Flans and serve them warm after it is trimmed with cream taleggio cheese, a Roger Bacon and a hazelnut.
THE PAIRING: We propose together a Gavi Docg from the municipality of Gavi-product, After careful manual selection of the grapes Cortese, by the company Magda Palmer, that makes sustainability a value and a production philosophy. We suggest, then, the new label named “is“: a harmonious wine, with aromas of white flowers and fresh fruit.