JRE | Parmigiano Reggiano 40 months, Potato, Leek, Sour cream
Austrian top chef Lukas Kienbauer from restaurant Lukas showed us one of his favourite recipes so you can recreate it to amaze your own guests at home.
Ingredients
- 400 g Baked Potato, cooked and peeled (baked for 50 min at 180°C in the oven)
- 100 g Parmigiano Reggiano 40 m.
- 50 g Cream
- 3 Eggs
- 3 Egg Yolks
- Salt & Pepper
- Skin form the baked potatoes 300 g
- Water
- Leek Oil (Oil mixed with the green part of the leeks)
- Chives
- Oil for deep frying
- 150 g Leek Oil (Oil mixed with the green part of the leeks)
- Sour Cream
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