Potato and cauliflower ring
Instructions
Peel the potatoes, cut them into dice and cook in steam for 20-25 minutes.
Pass the potato masher.
Meanwhile, in a saucepan heat a knob of butter, let wither the chopped shallots, add the potato, past the crumbled cheese and ricotta.
Stir and mix carefully.
Withdrawn from the fire, add to mixture one egg yolk at a time, the grated cheese, salt, pepper, and then the egg whites very firm.
Grease a mould with the hole, add the potato mixture and place in preheated oven at 190 degrees for about half an hour.
Meanwhile, Peel the cauliflower, florets, split it to boil al dente in salted water and then flavour in a pan where you have warmed a knob of butter and two tablespoons of olive oil.
Add salt and pepper.
Put the potatoes on a serving dish and arrange the florets.
Serve.
Ingredients and dosing for 6 persons
- 1000 g of powdery potato
- 200 g of ricotta
- 2 cheese petit-suisse
- 3 eggs
- 60 g of butter
- 30 g of grated cheese
- 1 shallot
- 1 small cauliflower
- 2 tablespoons of olive oil
- Salt
- Pepper