Second courses
Filled potatoes with speck and scamorza
Beginner
0 min
Ingredients:
PREPARATION
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.
Subsequently, drain and let them cool.
Now, cut the potatoes in two parts and dig them delicately with a corer, leaving 1 cm of border.
Put the pulp in a bowl and press it with a fork. Cut the scamorza and the speck into strips.
Mix the potatoes with an egg, the Granetta di Vacca, some pepper, the melted butter and a pinch of salt.
Subsequently add the scamorza, the speck and the chopped parsley.
Now, drizzle a little olive oil and a pinch of salt on a baking dish and place in the emptied potatoes.
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.