Tarte tatin with mushrooms and truffle fondue
- Whole puff pastry
- Versilfood Mushroom mix with Porcini
- 30 gr Versilfood truffle cream
- 400 ml milk
- 4 eggs
- Olive oil
Roll out the whole puff pastry on a cake tin piercing the bottom with a fork and add a weight (they can be ceramic balls or even 500 g of dried chickpeas, which you can keep once used).
Bake at 200° for 15 minutes and in the meantime cook the Versilfood frozen mushrooms in a pan with olive oil and a pinch of salt.
Remove the Tarte Tatin from the oven, remove the weights and spread two tablespoons of Versilfood truffled cream. Then add the mushrooms and bake for another 10 minutes at 180°. Take 400 g of fontina which you have left overnight in the fridge in a container with 400 ml of milk. In a bain-marie begin to melt the fontina with 30 g of Versilfood truffle cream, adding the milk from the marinade little by little.
Finally add four egg yolks to the mixture and then pour the fondue over the Tarte Tatin.
Cooking has always been her passion, since she was a child and she cooked with her grandparents, both chefs. A love that was confirmed once he arrived in Italy, where his culinary journey began.
Kata has traveled to discover the most authentic flavors, in 2015 she opened, with two partners, a catering company that has proved a success, and in 2018 she deepened the healthy cuisine by attending the academy of vegan cuisine of the starred restaurant Joia by Pietro Leeman.
Today she works as Personal Chef: she prepares lunches and dinners for small and large occasions and organizes cooking classes for those who want to eat healthy but with taste.
“When you do something you love, you make a difference.”