Ingredients for 2 portions: 
Potatoes puree:
- 300g Ginos puree preparation,
- 1l of water,
- 1l of milk,
- 100g of butter,
- 2 egg yolks,
- nutmeg and Parmisan cheese as requested.

Demi Glace broth:
- 1l of demi galce (100 gr Ginos demi glace + 1 lt water),
- 70g of butter,
- 70g of corn flour.
- 1 tin of Ginos "Mai visto" porcini mushrooms.

1. Pour the water in the pan, let it boil and add some salt.
2. Remove the pan from the fire and add the fresh milk and the butter.
3. Pour the Ginos puree preparation in and blend it until you obtain an homogeneous mixture.
4. Add the two egg yolks, some nutmeg and the Parmisan cheese.
5. Mix it until the mixture is homogeneneously coloured.
6. Add some salt.
7. Thicken the demi glace with the corn flour and the butter, blending it on the fire until you obtain a reduction without clumps.
8. Open and drain the "Mai Visto" porcini mushrooms and cut them into cubes.