So kocht Südtirol – Potato cakes with taleggio cheese cream

For 4 People

Potato cakes
200 g potatoes boiled with skins on
2 tablespoons softened butter
2 egg yolks
Salt
Freshly ground pepper
Ground nutmeg – sufficient
2 egg whites

Taleggio cheese cream
200 ml cream
200 g taleggio cheese
Salt
Freshly ground pepper

Other
Butter to grease tins and breadcrumbs to coat tins
1 tablespoons finely chopped chives
20 g black truffle shavings

Preparation

Potato cakes
Peel the potatoes and dice. In a bowl cream the butter with the egg yolks, salt, pepper and nutmeg. Add the diced potatoes. Whisk the egg whites with a pinch of salt until stiff peaks are formed and fold in the creamed butter mixture. Grease the tins with butter and coat them with the breadcrumbs, pour in the mixture and cook in a preheated oven.

Taleggio cheese cream
Bring the cream to a boil, cut the taleggio cheese into pieces, add to the cream and let it melt. Once the sauce is creamy, adjust with salt and pepper, as the cheese already has a strong taste.

To end

Distribute the taleggio cheese cream onto the plates. Settle the potato cakes on the taleggio, sprinkle with chopped chives, garnish with truffle shavings and serve.

Suggestions

A.A. Riesling DOC „Graf“ 2019 – Winery Cantina Merano

A fresh and fruity white wine with an impressive minerality and a fine, long finish.
The bouquet reminds scents of peach and citrus fruits.

FORST V.I.P. Pils

This beer is ideal as an aperitif. With its dry taste and the refined fragrance of hops, it prepares the soul and body for the meal ahead.