- First courses
- 40 min
Potato and Stracchino Pie
5 large yellow potatoes
1 Nonno Nanni Stracchino
Nonno Nanni Stracchino is a fresh, soft cheese with a unique flavour
Butter a small ovenproof dish (about 18-20 cm in diameter, or if you prefer, use 4 small dishes).
Peel and wash the potatoes and, using a sharp knife or a mandoline, cut into slices 2-3 mm thick.
Arrange the slices in the dish in an even, double layer and season with salt and thyme, then slice the Nonno Nanni Stracchino and put about 1/4 of these slices on the potatoes, then another layer of potatoes and seasoning and a layer of stracchino, and continue in this way until you have 4 layers of stracchino between 6 layers (the bottom one is double) of potatoes. End with the last layer of potatoes and sprinkle plenty of parmesan on top. Bake for about 1 hour at 160°C and let the pie rest in the dish before cutting and serving.
Recipe devised by food blogger
One in a million
My name is Monica and I’m not a lady. I’m not a lady because I love to cook, to get covered in flour and grab raw gnocchi by the hand.
First courses Rosa Forino of blog “Kreattiva” has chosen Nonno Nanni Stracchino to make her green-style recipe:
First courses Risotto with mushrooms, Stracchino and CDO (Controlled Designation of Origin) Prosecco