martedì 28 maggio 2013


Side dish - Gluten free - Vegetarian and lactose free (read bottom notes!!)

4 potatoes, medium-big
1/2 cup chopped prosciutto
1 cup Parmigiano reggiano, grated
1 big onion, chopped
4 tbsp Italian extra virgin olive oil
1/2 cup warm vegetable broth

Boil potatoes, whole with skin on, for about half of the usual cooking time, drain and let the cool down enough to handle them

In the meantime, in a small non-stick skillet, warm 2 tbsp of olive oil and sautee onions, until translucent, add chopped prosciutto and broth; cook for a 2-3 of minutes, then remove from heat.

When potatoes are cooled down, peel and slice in 1/4" thick rounds.

Preheat oven to 375

With the remaining olive oil, grease a 9x13 baking pan, arrange potato slices, slightly overlapping them, on a single layer; pour onion-prosciutto-broth mixture all over the potatoes. Season with salt and sprinkle with parmigiano.

Cover with tin foil and bake for about 20 minutes, remove foil and broil until golden.

Serve immediately.

- It's a perfect complement for roasts or grilled meats or fish.
- You can substitute prosciutto with mortadella or ham or pancetta (or avoid it, for a vegetarian dish).
- Baking time will depend on the size of your potato slices.
- Substitute parmigiano withplain REAL Italian breadcrumbs for a lactose free version.

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