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.
Prepare the meat broth. Remove the excess fat from the beef tenderloin, then wrap it tightly in plastic wrap. Let it rest in the refrigerator for 30 minutes. ...
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