{"id":4668,"date":"2026-08-25T14:19:41","date_gmt":"2026-08-25T14:19:41","guid":{"rendered":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/ricetta\/potato-veloute-with-milk-sage-and-balsamic-vinegar-of-modena-pgi-goat-cheese-quenelle-and-poplar-mushrooms\/"},"modified":"2026-10-14T14:20:18","modified_gmt":"2026-10-14T14:20:18","slug":"potato-veloute-with-milk-sage-and-balsamic-vinegar-of-modena-pgi-goat-cheese-quenelle-and-poplar-mushrooms","status":"publish","type":"ricetta","link":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/recipe\/potato-veloute-with-milk-sage-and-balsamic-vinegar-of-modena-pgi-goat-cheese-quenelle-and-poplar-mushrooms\/","title":{"rendered":"Potato velout\u00e9 with milk, sage and Balsamic Vinegar of Modena PGI, goat cheese quenelle and poplar mushrooms"},"content":{"rendered":"<p>Peel and dice the potatoes.<\/p>\n<p>Peel the shallot and slice it. Saut\u00e9e it with a couple of tablespoons of oil and some sage leaves, add the potatoes and cover with milk and vegetable stock.<\/p>\n<p>Bring to the boil and cook for 20 minutes.<\/p>\n<p>In the meantime, wash the mushrooms and cut the larger ones in half.<\/p>\n<p>Heat up a splash of olive oil in a frying pan and add the clove of garlic, the mushrooms and cook over high heat initially, then on low flame for 10 minutes. Adjust salt.<\/p>\n<p>Blend the potato cream and add stock if it is too thick. Add three tablespoons of <strong>Balsamic Vinegar of Modena<\/strong> and adjust salt.<\/p>\n<p>Serve the velout\u00e9 hot topped with poplar mushrooms and two small quenelles of goat cheese.<\/p>\n<p>Complete with a dribble of oil and some drops of balsamic vinegar.<\/p>\n<p>Realizzato con il contributo del Ministero delle Politiche Agricole, Alimentari e Forestali, rif. D.M. n. 9374643 del 14\/12\/2020.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Peel and dice the potatoes. Peel the shallot and slice it. Saut\u00e9e it with a couple of tablespoons of oil and some sage leaves, add the potatoes and cover with milk and vegetable stock. Bring to the boil and cook for 20 minutes. In the meantime, wash the mushrooms and cut the larger ones in [&hellip;]<\/p>\n","protected":false},"featured_media":4669,"menu_order":0,"template":"","meta":{"_acf_changed":false,"footnotes":""},"tipologia_piatto":[154,153],"chef":[18],"aceto_utilizzato":[212],"difficolta":[204],"collana":[],"class_list":["post-4668","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry","tipologia_piatto-primi","tipologia_piatto-antipasti","chef-licia-cagnoni","aceto_utilizzato-aceto-balsamico-di-modena-igp-riserva","difficolta-media"],"acf":{"tempo_preparazione":40,"tempo_preparazione_source":{"label":"Tempo di preparazione","type":"number","formatted_value":"40"},"porzioni":"4 servings","porzioni_source":{"label":"Porzioni","type":"text","formatted_value":"4 servings"},"consortium_profile":"ris-5","consortium_profile_source":{"label":"Consortium Profile suggerito","type":"select","formatted_value":"ris-5"},"fonte":"","fonte_source":{"label":"Fonte","type":"url","formatted_value":""},"ingredienti":"<p><strong>Ingredients for 4 servings<\/strong><\/p>\n<ul>\n<li>600g white potatoes<\/li>\n<li>200ml milk<\/li>\n<li>500ml vegetable stock<\/li>\n<li>50g shallot<\/li>\n<li><strong>Aged Balsamic Vinegar of Modena PGI<\/strong><\/li>\n<li>150g fresh goat cheese<\/li>\n<li>300g poplar mushrooms<\/li>\n<li>1 clove of garlic<\/li>\n<li>sage<\/li>\n<li>salt<\/li>\n<\/ul>","ingredienti_source":{"label":"Ingredienti","type":"wysiwyg","formatted_value":"<p><strong>Ingredients for 4 servings<\/strong><\/p>\n<ul>\n<li>600g white potatoes<\/li>\n<li>200ml milk<\/li>\n<li>500ml vegetable stock<\/li>\n<li>50g shallot<\/li>\n<li><strong>Aged Balsamic Vinegar of Modena PGI<\/strong><\/li>\n<li>150g fresh goat cheese<\/li>\n<li>300g poplar mushrooms<\/li>\n<li>1 clove of garlic<\/li>\n<li>sage<\/li>\n<li>salt<\/li>\n<\/ul>\n"}},"_links":{"self":[{"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/ricetta\/4668","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/ricetta"}],"about":[{"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/types\/ricetta"}],"version-history":[{"count":0,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/ricetta\/4668\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/media\/4669"}],"wp:attachment":[{"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/media?parent=4668"}],"wp:term":[{"taxonomy":"tipologia_piatto","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/tipologia_piatto?post=4668"},{"taxonomy":"chef","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/chef?post=4668"},{"taxonomy":"aceto_utilizzato","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/aceto_utilizzato?post=4668"},{"taxonomy":"difficolta","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/difficolta?post=4668"},{"taxonomy":"collana","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/collana?post=4668"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}