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Patate al forno con tartufi
(TRADITIONAL RECIPES a Lizzano In Belvedere)
Comuni dell'Appennino Bolognese BO
Baked Potatoes with Truffles - It is cooked in the area of the Emilian Apennine, the Upper Rhine Valley. It is an single dish, which can be followed by a tasty salad. It is better to prepare it in late autumn and in winter, when fresh truffles can be found.
Difficulty: Medium
Ingredients: 1.5 kg of potatoes, preferably of the same size, 100 g of sliced Mortadella ham, 150 g of grated Parmesan cheese, 2 mozzarellas, a little milk, butter, oil to grease the pan, salt, three small truffles of about 2 cm across. Serves 6.
Preparation: Boil the potatoes, peel them and let them cool off. Slice them and layer them in a pan greased with oil, add salt, add some small pieces of butter and cover with some mozzarella slices, a sliced truffle and a little milk now and then (about 3 tablespoons). Cover with slices of Mortadella ham. Start arranging the layers again, until the ingredients are all used up. Put the pan in a preheated oven, at 220°, for about 40 minutes, until the surface turns a golden colour. Attention: do not lay the Mortadella ham and the truffle slices on the last layer, otherwise they will dry out and lose their fragrance.
Notes: If the truffle is not available, replace it with a little grated nutmeg, the taste changes, but the dish will still be very tasty.
Recipe sent by: Maurizia Zanolini - Marzabotto (BO) -
Information by Redazione dell'Appennino Bolognese
Last update: 30/01/15 (NewsID: 5014294)
