Stuffed potatoes (2) (Patate Ripiene (2))
Instructions
Brush the potatoes and place them in cold salted water.
Boil unpeeled.
Drain and let them cool.
Remove the cover lengthwise, each potato.
Svuotatele with the special tool by leaving a thin layer of flesh and preserving what remove.
Clean the leeks and tritatelo.
Put it to fry over low heat in a pan with oil, broth and salt.
Brown the sausage, peeled and without seasoning for a couple of minutes.
Drain on paper towels.
Add the potato pulp to the leeks and season.
Remove from heat and mash sausage merging then to mixture.
Add oil, pepper and parsley.
Put potatoes in a baking pan, brush with oil and pour over the Parmesan.
Fill with the preparation of potatoes and sausages.
Put in the oven already warm to 180 degrees for 20 minutes.
Ingredients and dosing for 4 persons
- 4 yellow-fleshed potatoes
- 150 g of sausage
- 1 leek
- 30 g of parmigiano-reggiano
- 1 tablespoon of chopped parsley
- 3 tablespoons of vegetable broth
- Olive oil extra virgin
- Salt
- Pepper