Parmigiana con patate - classic parmigiana with potatoes
Parmigiana con patate - classic parmigiana with potatoes

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, parmigiana con patate - classic parmigiana with potatoes. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Parmigiana con patate - classic parmigiana with potatoes is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Parmigiana con patate - classic parmigiana with potatoes is something that I have loved my whole life. They’re fine and they look wonderful.

Wash and slice aubergine in half centimeter discs. Pan fry in a little oil until brown on both sides. Oggi preparo: "parmigiana di patate", è proprio un classico piatto di recupero.

To begin with this recipe, we have to prepare a few components. You can have parmigiana con patate - classic parmigiana with potatoes using 7 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Parmigiana con patate - classic parmigiana with potatoes:
  1. Take 1 large aubergine
  2. Prepare 2 good sized potatoes par boiled
  3. Get 250 g mozzarella
  4. Take 300 ml passata sauce
  5. Prepare Good amount of Parmesan
  6. Make ready Olive oil
  7. Take Clove garlic

This is one of my all-time favourite vegetarian Italian dishes - a true classic. La Parmigiana di patate è una teglia calda e filante di patate affettate sottili alternate in strati con la provola affumicata e parmigiano! Senza besciamella e senza burro, la Parmigiana di patate risulterà più leggera e meno pasticciata, ma credetemi, ugualmente gustosissima! This Mashed Potato Casserole is made with potatoes, sour cream, and goat cheese to Parmigiana di patate al forno con besciamella, mozzarella e speck.

Instructions to make Parmigiana con patate - classic parmigiana with potatoes:
  1. Wash and slice aubergine in half centimeter discs. Dry well on kitchen paper. Pan fry in a little oil until brown on both sides. Set a side
  2. Slice the par boiled potatoes into discs. Fry them for a few mins in the same pan until brown. Set a side
  3. Add clove of garlic to the pan and then the passata sauce, heat for few mins, remove garlic (forgot pic, sorry!)
  4. Heat oven to 180. In rectangular oven proof dish, start to layer. Passata, aubergine, chopped mozzarella
  5. Parmesan, passata, potatoes, mozzarella etc until ingredients used up
  6. Finish with a good amount of Parmesan
  7. Bake for about 35-40 mins. Leave to rest for 10 mins before serving :)

Come fare la parmigiana di patate. Lavate le patate e mettetele in una pentola coprendole con acqua fredda. Fate cuocere una quindicina di minuti da quando l'acqua inizia a bollire; le patate devono rimanere sode, in modo da non sfaldarsi quando le tagliate. Fate raffreddare, sbucciate e tagliate a. Polpo con patate (octopus with potatoes).

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