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TOP FROLLA SALATA |
1000g |
eggs |
130g |
unsalted butter 82% fat |
350g |
CREMA SNACK |
200g |
milk 3.5% fat |
250g |
liquid cream 35% fat |
250g |
Potatoes |
250g |
Pecorino cheese |
50g |
mint leaves |
3g |
Pomodori HG Cesarin |
125g |
water |
125g |
salt |
qb |
|
|
qb |
SAVOURY SHORTBREAD
Ingredients
TOP FROLLA SALATA
1000g
eggs
130g
unsalted butter 82% fat
350g
Preparation
- Mix all the ingredients in a planetary mixer with a leaf.
- Let it cool in the refrigerator.
- Roll out and line tartlet molds.
POTATO, PECORINO AND MINT FILLING
Ingredients
CREMA SNACK
200g
milk 3.5% fat
250g
liquid cream 35% fat
250g
Potatoes
250g
Pecorino cheese
50g
mint leaves
3g
Pomodori HG Cesarin
125g
water
125g
salt
qb
qb
Preparation
-Boil the potatoes for 35 minutes.
-Mix together the milk with the mint.
-In a planetary mixer, mix all the ingredients together with the potatoes and the milk.
CONFIT TOMATOES FOR DECORATING
-Cut the cherry tomatoes in half, place them on a baking tray with oil, garlic, salt, pepper and sugar.
-Cook at 140°C for 20 minutes (the time depends on the size of the tomatoes).
Final composition
-Using a piping bag, insert the cream into the tartlet and bake at 165°C for 20 minutes.
-Unmold and decorate with cherry tomatoes and a mint leaf.
Mirko Scarani
Pastry Chef
Mirko has always known that he would work in the hotel industry. But his grandmother was a real expert cake baker, and she helped Mirko to realize that patisserie would be his specialty.