Sformatini with Potatoes, Porcini and Zucchini Flowers

Method

1. Separate the porcini stems and caps; finely slice the caps.
2. Heat olive oil with thyme and garlic in a pan; sauté the porcini stems until crispy. Season with salt and pepper.
3. Peel and finely slice the potatoes (use a mandoline if possible).
4. Prepare the zucchini flowers: pull off only the petals.
5. Make the sauce: whisk eggs and cream, season with salt and pepper.
6. Butter and breadcrumb the aluminum molds.
7. Line the bottom of each mold with zucchini flower petals.
8. Add a first layer of potato slices; season with thyme and salt.
9. Add a layer of porcini cap slices; season with salt.
10. Add a quarter of the sautéed porcini stems.
11. Continue layering with more potato slices, pressing down lightly.
12. Close with a final layer of potatoes; season with salt.
13. Gently pour the egg-cream sauce over each layer (about a teaspoon per layer).
14. Fold the overhanging flower petals toward the center to close.
15. Repeat with all molds.
16. Bake in a static oven at 190°C (375°F) for about 30 minutes.
17. Let cool slightly, then unmold and serve.