Diced potatoes and porcini mushrooms with rosemary
Instructions
Peel the potatoes, wash them, dry them, cut them into regular cubes that you will cook, over medium heat, in hot oil flavoured by a sprig of Rosemary and garlic, turning often because you coloriscano good from all sides.
Meanwhile, clean the mushrooms with a damp pezzuolina, cut them into pieces which join the potatoes when the latter will be three-quarters.
Raise the heat to cook the mushrooms quickly without emitting excessive water, discard Rosemary, season with salt, a generous ground pepper and a pinch of fresh rosemary, chopped, then transfer the preparation in a suitable dish and serve immediately: it goes well with the roast pork.
