Levante potato gateau | Romagnoli F.lli Spa
Created in France in the 18th century and then given a Neapolitan twist, this èVita Residue-Free potato gateau with the Levante variety is a rich pie!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.romagnolipatate.it.
Ingredients
- Residue-Free Levante potatoes, 1kg
- Cooked ham, 250g
- Mozzarella, 250g
- Parmigiano Reggiano, 100g
- Eggs, 3
- Rosemary, 3 sprigs
- Breadcrumbs, as required
- Extra virgin olive oil, as required
- Table salt, to taste
- Black pepper, to taste
More Like This
Fresh vegetables with eggs and Levante potatoes | Romagnoli F.lli Spa
romagnolipatate.it
Levante potato ‘boats’ with vegetables and provola cheese | Romagnoli F.lli Spa
romagnolipatate.it
Levante potato nests | Romagnoli F.lli Spa
romagnolipatate.it
Courgettes stuffed with Levante potatoes and pancetta | Romagnoli F.lli Spa
romagnolipatate.it
Residue-Free Levante potato cavatelli pasta with sausage and rapini | Romagnoli F.lli Spa
romagnolipatate.it
Levante potato gnocchi with clams and rapini | Romagnoli F.lli Spa
romagnolipatate.it
Levante potato waffles: crispy, delicious and easy to make! | Romagnoli F.lli Spa
romagnolipatate.it
Potato rolls | Romagnoli F.lli Spa
romagnolipatate.it