Ingredients for 4 people
- 16 pumpkin flowers
- 250 g potatoes;
- 3 medium porcini mushrooms;
- 1 egg;
- 2 tablespoons breadcrumbs;
- 6 tablespoons Parmesan cheese;
- 150 g mozzarella;
- l’Equilibrato EVO Olive Oil
- Salt to taste
- Pepper to taste
- Parsley to taste
- Garlic to taste (optional)
Procedure
Boil the potatoes as soon as they are ready, mash them, and season with salt and pepper.
As soon as they cool, add eggs, Parmesan cheese and breadcrumbs.
In the meantime: In a saucepan put the l’Equilibrato EVO Olive oil and brown the porcini mushrooms with garlic over a high heat.
While cooking, deglaze with a little white wine. As soon as the wine evaporates, lower the flame and continue cooking with the lid on for 5 min.
Once cooked, blend the mushrooms.
Oil the moulds and sprinkle with breadcrumbs. Line the mould with the courgette flowers, allowing part of the courgette to stick out and then close the pie.
Arrange the pie with the potatoes, the porcini cream, a mozzarella cube and finish with more potatoes. Close the pie with the pumpkin flowers, a sprinkling of breadcrumbs and a drizzle of l’Equilibrato EVO Olive oil.
Bake at 180° in a ventilated, preheated oven for about 15-20 minutes.