FINGERFOOD: CAPRESE with MELON 3

00253 POTATO DUMPLINGS and MUSHROOMS IN TRUFFLE SAUCE INGREDIENTS for 4 PEOPLE flour, 3 eggs, salt, pepper, 200 g of porcini mushrooms, truffles, 1.

5 dl of cream, 150 g Parmesan cheese, 500 g of potatoes, parsley, garlic, butter, 1 glass of milk, nutmeg.

PREPARE the CREPES: beat 2 eggs in a bowl with a glass of milk and a pinch of flour, salt to taste.

In a frying pan cook the crepes as thin as possible.

PREPARATION of FARCE: put water to cook the peeled potatoes and FRY in a pan the mushrooms.

Once cooked the potatoes, add them to the fungi causing dry water.

Pass the meat grinder, mixed with egg, parmesan, grated nutmeg and let cool.

PREPARE the sauce: simmer cream, then shake it with the truffle, with ground pepper and Parmesan.

The crepes stuffed with potatoes and porcini mushrooms, Stow 'em into a bundle and put them to heat for a few minutes in the oven.

Once ready, cover with the sauce and truffles.