Quality, authenticity, excellence
Filled potatoes with speck and scamorza

Second courses

Filled potatoes with speck and scamorza

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

0 min

Servings:

Ingredients:

2 Big potatoes
1 tsp of Vinegar
100 g of Tipico IT’s speck
150 g of Tipico IT’s Smoked scamorza
50 g of Tipico IT’s Granetta di vacca
Salt
Pepper
Parsley
50 g of Butter
1 Egg
Breadcrumbs

PREPARATION

1

Clean the potatoes, put them in a pan and cover them with some non-salted water. Add a teaspoon of vinegar in order to avoid their breakage during the cooking. Boil them until they are completely cooked checking with a toothpick.

2

Subsequently, drain and let them cool.

3

Now, cut the potatoes in two parts and dig them delicately with a corer, leaving 1 cm of border.

4

Put the pulp in a bowl and press it with a fork. Cut the scamorza and the speck into strips.

5

Mix the potatoes with an egg, the Granetta di Vacca, some pepper, the melted butter and a pinch of salt.

6

Subsequently add the scamorza, the speck and the chopped parsley.

7

Now, drizzle a little olive oil and a pinch of salt on a baking dish and place in the emptied potatoes.

8

Cover the potatoes with the prepared filling and place a slice of scamorza on each potato, sprinkling with some breadcrumbs. Put a piece of butter on the breading of each potato and let them bake in the hot oven at 180° for 15-20 minutes, until they become golden brown.

Condividi:

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