TOP FROLLA SALATA |
uova intere |
burro 82% m.g. |
CREMA SNACK |
latte 3.5% m.g. |
panna 35% m.g. |
Patate |
Pecorino |
foglie di menta |
Pomodori HG Cesarin |
acqua |
sale |
Pepe macinato |
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
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.