This potato and speck pie is a side dish that goes well with both meat and fish because it is tasty but not too aromatic or overwhelming and it’s very tender!
I decided to slice the potatoes with a knife without using a mandoline and as you can see it works great ah ah but the problem is solved by extending the oven cooking time by a few minutes.
This pie with potato slices and speck can be a rich side dish for meat and fish dishes but also a main dish accompanied perhaps by a slice of cheese, a boiled egg, or another vegetable.
I have opened a recipe channel open to everyone and free on WhatsApp with no notifications or sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you’ll be able to read a sweet and a savory recipe!
Still on the theme of POTATO RECIPES, here are some preparations just below:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
INGREDIENTS
- 3 potatoes (medium-large)
- 8 slices speck
- 5 oz liquid cream
- 5 oz milk
- 1 egg
- 3 tbsps Grana Padano cheese, grated
- to taste rosemary (fresh, chopped)
- to taste salt
- to taste pepper
TOOLS
- Mandoline
- Baking Pans
FOR THE PREPARATION OF THE POTATO AND SPECK PIE RECIPE
of layers of potatoes and speck slices!
So I peel the potatoes and slice them thinly with a knife or a mandoline and parboil them for 5 to 6 minutes in salted boiling water.
In the meantime, finely chop the rosemary leaves and in a bowl, mix the cream with the milk, egg, and grated cheese.
Cool the potatoes and when ready to use, layer the potatoes slightly overlapping each other with pieces of speck.
A pinch of salt and pepper, a little rosemary and repeat the process until the ingredients are finished.
Drizzle everything with the freshly made liquid mixture and bake at 350/375°F, cooking the potato and speck pie for 30 to 35 minutes or according to your home oven characteristics.
Let this flan cool slightly and serve it to my guests!
Enjoy your meal! Annalisa
