in Italy

Potato and mushroom casserole

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Ingredients for 4 servings:

  • 800 g potatoes, mostly waxy
  • 800 g fresh large mushrooms (or chanterelles or wild mushrooms)
  • 1 lemon(s), juice
  • 1 bunch parsley, flat
  • 50 g cheese, freshly grated (Pecorino or Parmesan)
  • 50 g breadcrumbs
  • 6 tbsp olive oil
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Tortiera di patate e funghi, from Puglia

Wash and peel the potatoes, and cut into 1/2 cm thick slices. Clean the mushrooms, trim the stem ends, and slice them thickly, immediately drizzle with lemon juice. Finely slice the parsley leaves and mix with the breadcrumbs and cheese. Preheat the oven to 175°C (350°F). Grease an ovenproof dish with 2 tablespoons of oil. Alternate several layers of potato and mushroom slices. Season each layer with salt and pepper, sprinkle with the parsley, cheese, and breadcrumb mixture, and drizzle generously with olive oil. Bake for about 1 hour, until the potatoes are tender.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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