JJ17_tortino-di-funghi-patate-e-fontina_ricetta

Dear friends and readers, today Nonna Rosa has cooked the porcini mushroom, potato and fontina pie. This dish is simple, quick, light and tasty and can be served both as an appetizer and a side dish.

It can be stored in the refrigerator for some days and can accompany salami and intense cold cuts. It is a winning choice to satisfy all the tastes.

It serves 4:

  • 500 grams potatoes
  • 400 grams porcini mushrooms
  • 100 grams fontina
  • 20 grams Parmigiano Reggiano
  • 1 egg
  • 100 ml milk
  • 1 slice of bread
  • 2 sprigs of rosemary
  • 1 clove of garlic
  • Extra virgin olive oil
  • q.s. table salt
  • q.s. freshly ground black pepper

Preparation:

Wash the potatoes, peel them and cut them into slices of about 2 or 3 millimetres. Clean the porcini mushrooms (you can also use other types of mushrooms) by removing the earth, wash them quickly and cut them into thin slices (keep some).

Peel the garlic and the rosemary and chop them.

Cut the fontina cheese into thin slices and chop the bread.

Line a springform pan or a round mould with a diameter of about 20 cm with wet and squeezed baking paper, and brush with oil.

Now prepare the pie: make a layer of potatoes on the bottom, add some salt, a pinch of chopped garlic and rosemary, cover with a layer of mushrooms, followed by some fontina cheese and a pinch of pepper. Now start again by alternating the ingredients and finish with the last layer of potatoes.

Separately break and whisk the egg, add the milk, mix and slowly pour onto the layer of potatoes. Place the mushrooms previously kept aside, some chopped herb, a little salt and sprinkle with Parmesan.

Cover with an aluminium foil and bake at 180/200 ° C for about 40/45 minutes.

In the last 5 minutes, remove the aluminum foil and cook au gratin.

Let it cool and serve as soon as it gets lukewarm.

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Jesolo journal Aprile 2022

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