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Gaetano's Mini Timbale

Try the mini ricotta and porcini mushrooms TIMABALE on chive mashed potatoes cream. A true delight suggested by the chef Gaetano Vaccaro of the ADLER Theramae.
 
INGREDIENTS

Preparing the mini timbale:
200g ricotta cheese
80g diced porcini mushrooms
1 clove of garlic
Extra virgin olive oil
50cl white wine
Salt and white pepper q.s.
Parsley
Grilled porcini mushroom caps

Preparing the cream:
1 chopped leek
250g diced potatoes
750cl of vegetable stock
Chive
Salt q.s.


Directions:
In a pan with a drop of extra virgin oil, brown the unpeeled garlic, add the porcini mushrooms, salt and pepper. Deglaze with white wine and a sprinkling of parsley. Cook for a few minutes and leave to cool.
Sift the ricotta cheese, add the cold porcini mushrooms, the chopped parsley, a pinch of salt and gently blend the mixture. Fill the greased molds and cook in the oven at 180° for approx. 10 minutes. In a saucepan, brown the leek in extra virgin oil, add potatoes and the vegetable stock right after. Allow to cook slowly for approx. 30 minutes, add salt and blend all the ingredients by adding the chopped chives. Pour the potatoes cream on a serving platter, lay the mini timbale on top and garnish it with the porcini mushroom cap.