Bread, potatoes and leeks timbale with Raschera Dop Valgrana, dandelion and tomatoes




For 10 people
500 g of Raschera Dop Valgrana
400 gr of bread
300 g of dandelion
5 tomatoes
A clove of garlic
As needed of vegetable broth
As needed of butter
As needed of olive oil 
As needed of salt



Clean and wash the dandelion. Poach the tomatoes in hot water for a few minutes, cool and peel them, remove the seeds and cut them into small cubes. Simmer the dandelion with a peeled clove of garlic and the oil. Salt and add the cubes of tomatoes then put aside and let it cool. Cut the cheese in small cubes, put them in a pot and, after having cut some thin slices of bread lay them into a buttered saucepan. Put on the bread the dandelion with the tomatoes and the Raschera. Keep alternating the bread to the dandelion, the tomatoes and the Raschera. Once having almost reached the edge of the saucepan end with the bread. Add some broth until the timbale becomes wet and soft, then cook in oven at 170° for at least 30 minutes. Once cooked, let it rest a few minutes, lay it into a dish and serve it garnished with tomatoes, dandelion, grated Raschera and olive oil.

Chef Paolo Pavarino