Timbales with porcini mushrooms and potatoes

Peel the potatoes and wash them in a bowl until the water becomes clear in order to eliminate some of their starch. Cut the potatoes into even slices about 3-4 mm thick. Rub them with a little oil, distribute them onto a baking sheet lined with parchment paper and lightly salt them. Clean the mushrooms, cut them into regular slices, distribute them on top of the potatoes and add a drizzle of oil. Bake at 425°F for 15 minutes. Grease 6 muffin tins (ø 2 3/4 in.) and cover the bottom with 6 circles of parchment paper, also greased with butter. Finely chop a sprig each of marjoram, savory and rosemary and mix the herbs with the grated Parmigiano cheese. Remove the potatoes and porcini mushrooms from the oven and form the timbales by placing a layer of potatoes, a layer of the cheese and herbs and one of porcini mushrooms in each muffin tin. Repeat the three layers one more time and finish with some Parmigiano and a pat of butter; bake at 350-375°F for about ten minutes.

Meanwhile, prepare the sauce: peel the shallots, cut them in half, brown them in a pan with a pat of butter, a sprig of sage, a few bay leaves, a pinch of salt and some freshly ground pepper. When the shallots begin to sizzle, pour in a glass of red wine and let it reduce. Add 1 teaspoon of tomato paste and cook for 10 minutes, then remove the herbs and blend the sauce until it is smooth. Serve the timbales with the sauce, accompanied to taste with some porcini mushrooms sautéed with a little butter.