Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 4 | 120 minuti |
Ingredients
| 4 | medium potatoes |
| 250 mL | bechamel Sterilgarda |
| 2 fette | speck |
| 150 g | porcini mushrooms |
| 30 g | parmesan |
| extra virgin olive oil | |
| q.b. | salt |
| q.b. | pepper |
| q.b. | water |
| q.b. | laurel |
Preparation
- Wash the potatoes, wrap them in aluminum foil and bake them at 190° for about 60 minutes.
- Sauté the speck cut into strips in a pan with a little oil, the bay leaf and the mushrooms cut into pieces.
- Brown everything, adding a few ladles of water every now and then until everything is well cooked. Season with salt and pepper and remove from the heat.
- Remove the potatoes from the oven, remove the aluminum foil and cut off the top.
- Scoop out some of the potatoes and add them to the mushrooms and speck. Now add the Sterilgarda béchamel, grated cheese and walnuts, whole or crumbled.
- Pour the filling into the hollowed out potatoes and bake again for about 20 minutes.
- Once baked, enrich with a generous sprinkling of pepper.
Pour the ricotta into a bowl, add the egg, the parmesan and a sprig of chopped parsley and a pinch of salt and pepper. Mix everything together with a fork ...
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