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Stuffed Potatoes with Vegetables and Porcini Sauce

Ingredients for 4 people 4 medium potatoes. 1 large eggplant. 1 red bell pepper. 2 green Italian peppers. 1 onion. 3 garlic cloves. salt. extra virgin olive oil. shredded mozzarella cheese. For the porcini sauce: 20g dried porcini mushrooms. 250g water to rehydrate the mushrooms. 1 carrot. 1/2 tablespoon cornstarch. Preparation Boil the potatoes in their skins for 30 to 35 minutes. Check that they're fully cooked, then take them off the heat and let them cool completely — it's best to leave them in the cooking water while they cool. Once they're cold, peel them and carefully hollow them out, leaving sturdy shells. Set the scooped-out potato flesh aside — we'll use it for the filling. Rinse the eggplant and cut it into small cubes. Put the cubes in a bowl, sprinkle with salt, and cover. Let them sit for a few minutes to release their bitter liquid. Wash the peppers, remove the bitter white pith from inside, and cut them into small cubes. Chop the garlic and onion into sm...

Endive Cream with Parmesan Shavings



ingredients

for 4 people
  • 4 white endives.
  • one or two potatoes (200gr peeled).
  • 1 leek.
  • 80cc dry white wine.
  • parmesan cheese shavings.
  • 200cc heavy cream or evaporated milk.
  • 500cc chicken broth.
  • 1 tsp sweet paprika.
  • 3 egg yolks.
  • salt.
  • plenty of black pepper.
  • 3 tablespoons extra virgin olive oil.

preparation

Wash the endives and separate the leaves. For the first 6 or 7 outer leaves, remove the central core (it tends to be bitter), then chop these along with the rest of the leaves into pieces.
Peel the leek and chop it as well...
Heat the oil in a pot and gently sauté the leek and endive leaves over medium-low heat for about 5 minutes...
Add the peeled and sliced potato along with the sweet paprika, season with salt and pepper, give it a couple of stirs with a spatula, then pour in the wine and let the alcohol evaporate.
Add the broth, cover the pot, and let it simmer for 15 minutes.
Blend everything until completely smooth, then strain the cream through a fine mesh sieve.
Return it to the heat and stir in the three egg yolks, beaten together with the cream. Keep stirring constantly with a wooden spatula until the soup thickens just enough to coat the back of the spoon.
Serve it cold, warm, or hot in individual bowls, topped with those beautiful parmesan shavings...

Enjoy!
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