Tiella of mushrooms and grape hyacinth
Instructions
Peel the lampascioni, wash them and make a slit in the base.
Boil them in salted water for 1/2 hour.
Peel and cut the potatoes into thin slices.
Clean the mushrooms.
In a baking sheet arrange a layer of sliced tomatoes, grape hyacinth, one potato, one mushroom and one further one tomato interspersed by a mixture of garlic, parsley, salt, pepper, oil.
On the last layer sprinkle breadcrumbs and pecorino.
Drizzle with oil and add 1/2 glass of water.
Bake for 1/2 hour and serve.
Ingredients and dosing for 4 persons
- 400 g of potatoes
- 600 g of cardoncelli mushrooms
- 500 g of lampascioni
- 400 g of cherry tomatoes
- Garlic
- Parsley
- Salt
- Pepper
- Olive oil extra virgin
- Grated pecorino cheese