Recipes of the Langhe: Timbale with Murazzano
Boil the potatoes until they're not too soft (check with a fork), peel them and let them cool down. Cut them in slices (about half a centimeter thick), dip them in beaten eggs and breadcrumbs. Then...
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Ingredients
- 400 g seasoned Murazzano cheese
- 500 g potatoes
- 100 raw ham
- breadcrumbs
- 1 egg
- butter
- extra virgin olive oil
- salt
- pepper
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