Swedish Casserole with Bianchetto Truffle


Difficulty: Easy

Preparation time: 40 minutes


  • 200 gr of Broccoli

  • 200 gr of Potatoes

  • 100 gr of Scamorza Cheese

  • Sassone’s Bianchetto Truffle

  • Grated Cheese

  • Oil, salt and black pepper

  • Sassone’s Truffle flavoured butter


In a saucepan, we sauté the oil and garlic and add the chopped broccoli, put the lid on and let it cook until the vegetable has softened.

Boil the potatoes in a pot and once they are cooked and peeled, leave one aside and pour the rest into an immersion blender together with the broccoli. Adjust the oil, salt and pepper, add a handful of grated cheese and blend everything. In a bowl, pour half of the prepared mixture, add the diced scamorza cheese, which will be the heart of our pie, and cover with the other half of the mixture. Bake for 20 minutes at 180° in a ventilated oven.

Our flan is ready, turn it upside down and leave it to rest for a few minutes and meanwhile think about the cream that will be used as a condiment for the flan: take the potato that we had set aside, puree it with a fork and add oil, Sassone’s Truffle flavoured butter and a little milk. Lay the potato cream on top of the casserole and grate generous shavings of Sassone’s white truffle to garnish.

Enjoy your meal!

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    Katerina Monroe
    Katerina Monroe

    @katerinamMore Posts by Katerina

    Congratulations on the award, it's well deserved! You guys definitely know what you're doing. Looking forward to my next visit to the winery!