Potatoes parmigiana, with Prague ham, Rosemary, cheese and smoked cheese. It is prepared with raw potatoes and without béchamel sauce: definitely not a light recipe but yummy. In fact, parmigiana Parmesan potatoes has only the fact that it is prepared in layers and that inside there is abundant Parmigiano Reggiano Dop, but now I see that for any preparation in layers made from vegetables is called parmigiana (Zucchini, pumpkin, Peppers). The recipe is easy: The crude patate, thinly, alternate with layers of ham, that I used smoked, Taleggio for greater creaminess, smoked cheese for the cheese that row. The aroma of rosemary complete all. By choice, I decided to make the parmesan potatoes without sauce.
Of course, to prepare the Parmesan potatoes perfectly there is a little secret, but I'll tell you in the proceedings. Needless to say, this recipe is a real treat, a dish very very hearty that I suggest you accompany mixed salad dressed with lemon juice, to degrease a bit’ the mouth. You can easily prepare it in advance and heat it slightly before serving, because it is good warm, not hot nor cold. Obviously, as the parmigiana is always among the favorite dishes, I suggest you also take a look at all my Parmesan OF RECIPES, vegetables but not only. Have a good day!
800 grams of red potatoes (bakery)
200 grams of smoked ham Prague (or simply cooked ham)
150 grams of Taleggio
200 grams of smoked cheese
Parmigiano Reggiano Pdo, to taste
salt and pepper, to taste
nutmeg, to taste
Fresh Rosemary, to taste
breadcrumbs, to taste
To prepare the Parmesan potato, peel potatoes and wash well. Then cut the potatoes into thin slices (I recommend using a mandoline to get thin, even slices) and soak them in a bowl with cold water. Leave the potatoes in cold water for at least 30 minutes, changing the water after the first 15 minutes. This treatment serves to make sure that the potato starch and lose prove then, in baking, firmer.
While potato starch forgiveness, Finely chop the rosemary and slice the cheese and smoked cheese. Lightly grease a baking dish. Drain the potatoes well and blot with paper towels, They must be perfectly dry. Preheat the oven to 180 degrees.
Alternating in the pan a layer of potatoes, slightly overlapping each other and just salting the surface, then a layer of ham, a mixed cheeses and finish with grated Parmigiano Reggiano DOP and chopped rosemary. Continue until all the ingredients.
Complete the last layer of potato parmesan with a pinch of salt and a few bows of butter. Sprinkle with a little bread crumbs. Cover the parmesan potatoes with a sheet of aluminum foil, and bake for 40 minutes. Remove the aluminum foil and continue cooking in the grill function or until the surface of the Parmesan potatoes will not be well browned. Allow to cool parmigiana potatoes before serving. Bon appétit!
MATCHING: Neostòs, a wine IGT Calabria (Vintage 2016), produced with grapes from Pecorello Drunk Spirits cellar, which is located in Celico, in the province of Cosenza. This structured white and perfumed, fermented in stainless steel and in barriques, refines steel. The alcohol content is high (14,5% ABV.) but its elegance and freshness mean that we can match well with this dish, delicate appearance, such as Parmesan potato. The iodine and mineral aromas of the wine Neostòs are in accordance with the smoky notes of Prague ham. The high alcohol content helps to reduce the sensation of fattiness of cheese in his mouth. To try.
In order for the Parmesan potato is compact and perfect cutting result, I suggest you let it cool once cooked. Then, you can warm it in the oven at 120 degrees for 10 minutes before serving: It will be hot but compact.