Recipe (english)

Patate al forno con Pecorino

Patate al forno con Pecorino
Quantity Ingredient
450 g Floury boiling potatoes
300 g Meat Tomatoes
1 Onions
Pepper & Salt
1 tbsp Oregano
60 g Pecorino
1 tsp Olive Oil
0,125 l White Wine
20 g Butter

Patate al forno is an Italian potato gratin. It goes very well with lamb dishes. Preheat oven to 170°. If possible, peel, wash and thinly slice a floury potato. Boil the meat tomatoes with boiling water, skin and cut into slices. Peel onion, halve and cut into slices. Brush a rectangular casserole dish with 2 tablespoons of olive oil. Alternate layers of potatoes, tomatoes and onions like roof tiles. Season with pepper, salt and fresh oregano leaves. Sprinkle with about 40 g grated pecorino or parmesan and sprinkle with 1 teaspoon olive oil. Pour white wine over it. Cover Patate al forno with butter flakes. Bake in the pre-heated oven at 170° for approx. 60-70 minutes (depending on the type of potato) on the middle shelf. In between, check with a fork whether the potatoes are soft. When the potatoes are cooked, sprinkle with the remaining grated pecorino and bake the potato gratin for another 2 minutes. Garnish Patate al forno with fresh oregano leaves.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
309 kcal
32 g
10 g
14 g

(C)opyright by Marions Kochbuch