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Home Flavours Traditional Recipes Vegetables and side dishes Baked Potatoes with Truffles

Baked Potatoes with Truffles

Patate al forno con tartufi

Patate al forno con tartufi JPGIt is cooked in the area of the Emilian Apennine, the Upper Rhine Valley. It is an single dish, which can be followed by a tasty salad. It is better to prepare it in late autumn and in winter, when fresh truffles can be found.

Difficulty: Medium

Ingredients: 1.5 kg of potatoes, preferably of the same size, 100 g of sliced Mortadella ham, 150 g of grated Parmesan cheese, 2 mozzarellas, a little milk, butter, oil to grease the pan, salt, three small truffles of about 2 cm across. Serves 6.

Preparation: Boil the potatoes, peel them and let them cool off. Slice them and layer them in a pan greased with oil, add salt, add some small pieces of butter and cover with some mozzarella slices, a sliced truffle and a little milk now and then (about 3 tablespoons). Cover with slices of Mortadella ham. Start arranging the layers again, until the ingredients are all used up. Put the pan in a preheated oven, at 220°, for about 40 minutes, until the surface turns a golden colour. Attention: do not lay the Mortadella ham and the truffle slices on the last layer, otherwise they will dry out and lose their fragrance.

Notes: If the truffle is not available, replace it with a little grated nutmeg, the taste changes, but the dish will still be very tasty.

Suggested white wine Riesling Italico dei Colli bolognesi

Recipe sent by: Maurizia Zanolini - Marzabotto (BO)

Last modified Sep 14, 2015

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