lunedì 17 marzo 2014


Side dish - Vegetarian, lactose and gluten free (READ notes at bottom)

4 small/medium potatoes
2 slices ham, diced
1/2 onion, roughly chopped
1/2 cup parmigiano, grated
1/2 cup breadcrumbs, fine and NOT seasoned
Italian extra virgin olive oil
Vegetable broth

Preheat oven to 375.

In the meantime boil potatoes, at least half of their cooking time, then peel and dice them.

While potatoes boil, warm up 2 tbsp extra virgin olive oil in a non-stick skillet on medium-high heat and sautee onions for about a couple of minutes, then stir in ham and, after another couple of minutes, add a few tbsp of broth. Cook about another minute and remove form heat.

Lightly grease a baking pan with extra virgin olive oil, then spread potatoes in a single layer.

Pour the onion/ham mix evenly over them, then generously sprinkle with parmigiano and breadcrumbs. Drizzle with a little extra virgin olive oil and bake for 15-20 minutes, until cheese melts and top is golden.

Serve immediately with roasted chicken, which is the perfect pairing, or whatever else you like.

This recipe serves 4.

- Avoid ham for a vegetarian dish; avoid parmigiano for a lactose free dish (use some more breadcrumbs) and avoid breadcrumbs for a gluten free dish.
- You can substitute ham with prosciutto or mortadella.
- You can microwave potatoes, just remember to poke the skin!!!!

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