Let the potatoes hasselback, today's recipe of Cooked and Eaten
Not to miss the recipe for the potatoes Cooked and Eaten today may 6, 2020, potatoes hasselback, cooked in the oven, easy to make and also tasty. From the recipes Cooked and Eaten another idea of tessa Gelisio that every day from the kitchen of her home does not lose the opportunity to show us a simple dish, but perfect for the whole family. We all like potatoes, but that we make them always in the same way, with today's recipe of Cooked and Eaten instead we learn to cook in a different way. cut and accordion insaporiamo with olive oil, salt and aromatic herbs but it is the cheese to give so much taste. Here is the recipe to make the potatoes as Cooked and Eaten. Don't miss the other recipes on tv but especially the new recipes of Tessa Gelisio Italy 1 for Open Studio.
Ingredients potatoes, Cooked and Eaten – for 4 people: 4 potatoes, 40 g of grated pecorino cheese, herbs trotate, 100 g of gorgonzola, bread crumbs and extra virgin olive oil
Preparation: we need the skewers that infilziamo in the lower part of the potato already washed well. With a knife impact vertically the potato in several places, make a few slices to get the accordion effect, and then the knife stops at the height of the pole. So we have small pockets. Wash again the potatoes.
We do a mix of olive oil and salt and spennelliamo the potatoes that we have on the baking sheet lined with parchment paper. Let's do another mix with the grated cheese and the herbs, dry-type, sage, rosemary and thyme; with this farciamo the cuts of the potatoes. Compeltiamo with the bread crumbs and olive oil.
Now put it in the oven at 220 degrees for about 40 minutes. Remove from the oven and add the cubes of gorgonzola, put back in oven for another 10 minutes.
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