Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 80 minuti |
Ingredients
| 8 | medium potatoes |
| 150 g | diced cooked ham |
| 1 | Egg |
| 150 g | strakì Sterilgarda |
| 100 mL | Cooking Cream Sterilgarda |
| q.b. | fine salt |
| q.b. | black pepper |
| q.b. | parsley |
| q.b. | cups extra virgin olive oil |
| q.b. | water |
Preparation
- Wash the potatoes well and place them in a saucepan with boiling water for 30/40 minutes.
- Once cooked, cut the tops off the potatoes and use a teaspoon to hollow out the inside, creating a cavity.
- Scoop out the inside of the potatoes and place it in a bowl.
- Take half of the inside of the potatoes and cut it into cubes.
- Take a bowl and break the egg, beat it with an electric whisk and add the Sterilgarda Strakì and Sterilgarda Cooking Cream.
- Mix everything well.
- Add the diced potatoes, cooked ham, salt and pepper.
- Mix the mixture and fill the hollowed out potatoes.
- Finely chop the parsley and sprinkle it over the potatoes.
- Take a baking dish, sprinkle it with extra virgin olive oil and place the potatoes on top.
- Bake the stuffed potatoes in a preheated oven at 180 degrees for about 20 minutes, until golden brown.
- Serve the stuffed potatoes piping hot!
Peel the celeriac, wash it with water and cut it into small pieces. Place in a saucepan and cover with Sterilgarda Microfiltered Whole Milk. Cook on a ...
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