If you like quiches the crumbled potatoes, courgettes and Stelvio DOP will win you over. It’s a easy recipe to prepare and becomes a single dish thanks to its delicious filling. And if you advance it, the next day it’s even tastier!
Ingrediants
- 700 g of red potatoes
- 200 g of Stelvio DOP cheese
- 2 courgettes
- 1 spring onion
- 100 g of corn starch
- 40 g of butter
- 2 egg yolks
- salt
- pepper
- extra virgin olive oil
- bread crumbs
- butter for cooking
- fresh mint
There crumbled potatoes, courgettes and Stelvio it’s a healthy and hearty recipe, ideal like single dish, perhaps during a lunch break or for an aperitif, accompanied by a glass of Pinot Grigio Alto Adige DOC.
When we talk about crumbled, we usually refer to a dessert, which crumbles, inspired by the most famous sbrisolona. As often happens in the kitchen, new ideas are born from the original recipes of a preparation and this is the case of the crumbled salty version. Unlike a potato cat or a flan, this cake has the typical irregular appearance on the surface. This characteristic is obtained by arranging the last layer of mashed potatoes in pieces, in a disordered and discontinuous way, so that it can expand during cooking, maintaining a crumbly appearance.
There Crumbled Potatoes encloses a soft filling and irresistible, first a layer of zucchini and on top of one generous diced cheese Stelvio PDO, which, when softened during cooking, makes the tasting fragrant and delicious. A mint note completes the ensemble.
How to prepare: Crumbled potatoes, courgettes and Stelvio DOP
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
60 min
- Portions
-
6 – 8
How to prepare: Crumbled potatoes, courgettes and Stelvio DOP
Preparing crumbled potatoes, courgettes and Stelvio is easy. First, boil the potatoes in their skins for 20 minutes. Cut the cheese into cubes of about 1 cm per side and slice the courgettes into rounds and then in half.
Skip the courgettes together with the chopped spring onion with a little oil in a large, hot pan. Fry over high heat, add salt and pepper and set aside. Once the potatoes are cooked, peel them while still hot and pass them in the potato masher collecting the pulp in a large bowl.
Add the butter, egg yolks, starch, season with salt and pepper and mix. The result will be a mixture similar to a puree, but more compact.
Take about half of the mixture and distribute it in the mold lined on the bottom with a disc of parchment paper. Compact it into a single layer with the (greased) palms of your hands. Stuffed with courgettes and chopped fresh mint.
Add the Stelvio cubes and cover the surface by arranging the remaining potato mixture in irregular and coarse piles.
Sprinkle with a light dusting of breadcrumbs, arrange some butter flakes on the surface and bake in a preheated static oven at 200 ° C for 30-40 minutes, or in any case until golden brown. Remove from the oven and leave to settle for about ten minutes.
Gently transfer to a serving dish and serve your crumbled potatoes, courgettes and Stelvio slices.
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