POTATO NESTS WITH WILD HERBS

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ricetta nido di patate con erbette di campo
ricetta nido di patate con erbette di campo

The potato nests with wild herbs come from a recipe from “La Cucina Italiana” from June 2011. I consider it an appetizer, but it can also be used as a second course, and it is really very tasty and presents itself very well.
If you are planning to make some dinners at home, it is an original dish, with the advantage of being able to make it a day in advance.

Ingredients:

For potato nests

  • 400 g of boiled potatoes
  • 80 g parmesan
  • 50 g of finely chopped parsley
  • 1 egg yolk
  • salt, pepper ounces nutmeg to taste
  • 1 drizzle of extra virgin olive oil

For the stuffing

  • 5 slices of loaf of bread (even better is a loaf of bread than the industrial ones)
  • little milk
  • radicchio 100 gr
  • mixed wild herbs 100 gr
  • 1 clove of garlic
  • oil salt and pepper to taste
  • 1 mozzarella (fiordilatte)

Pass the boiled potatoes through a potato masher, add the parmesan, parsley and egg yolk and mix with the ladle and then with your hands until you obtain a soft (but not too much) and homogeneous mixture.

Place it in a piping bag with a round tip of 1 cm in diameter and, on a baking tray previously covered with baking paper, going in a circle, create nests of potato dough about 4 cm high. As you move up the layer you tend to narrow the opening of the nest a little.

Separately, cut the loaf of bread into cubes, having previously removed the edge, and lightly dip it in the milk without overdoing it (they must not get soaked). Separately, cut the mozzarella into thin strips.

Heat the oil and the garlic clove in a pan and sauté the radicchio and wild herbs for about 5-10 minutes. Salt and pepper to taste.

Take the pan with the nests and inside them first place a layer of bread cubes soaked in milk, then a spoonful of vegetables and thin slices of mozzarella to cover.

Cook everything at 180°C for about 25-30 minutes, with the grill function turned on for the last few minutes.

Serve it hot, it is perfect both as an appetizer and as a… “second course” .Really delicious!!!

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