Today I propose a unique dish, simple and delicious that you can prepare in advance. It is the potato parmigiana with ragu. Perfect for a family lunch, perhaps instead of the classic baked pasta.
A versatile recipe that you can personalize with the addition of other ingredients based on your tastes or what you have in the refrigerator: vegetables, substitute the cheese or enrich with a few slices of cold cuts. You can proceed in two ways to make the recipe: thin slices of raw potatoes or slightly thicker slices of slightly boiled potatoes.
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- Cost: Very economical
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: Fall, Winter, Autumn, Winter, and Spring
- Energy 548.85 (Kcal)
- Carbohydrates 38.68 (g) of which sugars 6.90 (g)
- Proteins 27.83 (g)
- Fat 31.75 (g) of which saturated 2.27 (g)of which unsaturated 2.94 (g)
- Fibers 5.59 (g)
- Sodium 958.53 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR PARMIGIANA WITH RAGU’
- 1.5 lbs potatoes
- 7 oz smoked scamorza (or provolone)
- 5 oz sausage (crumbled)
- 2 cups ragu
- 1 tbsp extra virgin olive oil
- as needed basil
Tools
- 1 Baking Dish
PREPARATION OF PARMIGIANA WITH RAGU’
If you opted for the boiled potatoes: peel the potatoes and boil them for 10 minutes. Let them cool slightly and then cut them into slices about half a centimeter (0.2 inches) thick.
Take a baking dish and put a tablespoon of oil on the bottom.
Make a first layer with the potatoes, trying to cover the entire surface of the dish, add a few tablespoons of ragu, the smoked scamorza in slices or cubes, and some crumbled sausage.
Scent each layer with broken basil leaves and continue in this way until the ingredients are exhausted.
Form the last layer of just potatoes.
Cover with a generous layer of ragu and a generous handful of Parmesan. Bake the parmigiana in the air fryer at 392°F (200°C) for about 25 minutes, a few minutes before the end of cooking add some cubes of scamorza on the surface. Take it out of the oven and let it settle for a few minutes before serving.Obviously if you opted for the raw potato slices continue cooking for a total of about 40-45 minutes.
