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.