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Taroz in forma with Valtellina Casera DOP cream 🧀🥔 | Refined recipe from the Valtellinese tradition
A dish that blends peasant tradition with a touch of gourmet elegance: the Valtellinese taroz in form, reinterpreted by chef Alessandro Bianucci, is an explosion of authentic flavors enclosed in a modern and creative presentation. 🧑🍳✨
Potatoes and green beans, the stars of simple mountain cuisine, are embraced by the creaminess of Valtellina Casera DOP, both in diced and velvety versions, for a substantial and enveloping dish. Excellent as a refined appetizer or vegetarian main course, it will win over even the most discerning palates!
🛒 Ingredients for 4 people
- 400 g of potatoes
- 300 g of green beans
- 200 g of Valtellina Casera DOP
– 80 g grated
– 120 g diced - 150 g of butter
- 1 shallot
- 80 ml of whole milk
- Salt and pepper to taste
👩🍳 Preparation
1. Prepare potatoes and green beans
- Boil the potatoes with the skin to preserve their nutritional properties.
- In a second pot, blanch the green beans in salted water for about 10 minutes.
- Once cooked, peel the potatoes and cut them into medium pieces.
2. Line the baking cups
- Butter 4 aluminum baking cups and line them with green beans, letting them slightly protrude from the edges.
- Trim the green beans by cutting off the excess. Add the trimmings to the rest of the potatoes and green beans.
3. Prepare the mixture
- Mash the potatoes and green beans until you achieve a homogeneous dough.
- In a pan, sauté the shallot with 30 g of butter.
- Add the mixture, season with salt and pepper, and cook for 10 minutes, stirring.
4. Fill the baking cups
- Layer the mixture and the Casera DOP diced.
- Finish with a well-pressed layer of mixture.
- Bake at 175°C for 10 minutes, until the cheese melts and binds the ingredients.
5. Prepare the Casera cream
- Bring the milk to a boil, remove it from the heat and add the grated cheese.
- Let it melt, blend and strain to obtain a smooth cream.
🍽️ Presentation
- Pour the Casera cream onto the bottom of a deep plate.
- Unmold the taroz from the baking cups and place them in the center of the plate.
- Optionally, garnish with crispy guanciale and shavings of Bitto DOP or Valtellina Casera DOP cut with a peeler.
The images of the dishes are purely indicative and do not necessarily correspond exactly to the recipe
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