Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 35 minuti |
Ingredients
| 800 g | potatoes |
| 150 g | Emmantaler |
| 125 g | mozzarella |
| 200 g | Sterilgarda strakì |
| 50 g | grated cheese |
| 3 | egg |
| 1 | onion |
| 1 | shallot |
| 1 | Coffee cup of dry white wine |
| q.b. | breadcrumbs |
| q.b. | extra virgin olive oil |
| q.b. | pepper |
| q.b. | salt |
| q.b. | Rosemary, sage, marjoram and thyme |
| q.b. | nutmeg |
Preparation
- Boil the potatoes with their skins in plenty of salted water, then peel and mash them in a large bowl.
- Prepare the soffritto by chopping the onion and shallot, sautéing them in a pan with extra virgin olive oil, deglazing with white wine, and adding finely chopped rosemary, sage, marjoram, and thyme.
- Add the eggs, the aromatic soffritto, a pinch of nutmeg, salt, and pepper to the puree. Mix until smooth. Cook for about 20 minutes, then blend until you obtain a smooth cream.
- Incorporate the cheeses by adding the diced Emmental and mozzarella, half the Strakì Sterilgarda cheese, chopped, and 30g of grated cheese. Mix well.
- Prepare the baking dish by brushing it with extra virgin olive oil, sprinkling it with breadcrumbs, and pour in the potato mixture.
- Top with spoonfuls of the remaining Strakì Sterilgarda and a sprinkling of grated cheese.
- Bake in a preheated oven at 180°C (350°F) for about 30-35 minutes, until golden brown and slightly crispy.
Bring the water to a boil in a pot and add salt. Gradually add the cornmeal, stirring with a whisk. Cook the polenta until it becomes firm. Let it cool, ...
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