Levante potato ‘boats’ with vegetables and provola cheese | Romagnoli F.lli Spa
This light and delicious vegetarian recipe is made with our èVita Residue-Free Levante variety potatoes, aged provola cheese, agretti, courgettes and asparagus.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.romagnolipatate.it.
Cooking tools:
- Oven
- Pot
- Nonstick skillet
- Chef's knife
- Cutting board
- Peeler
- Grater
- Spoon
- Baking sheet
- Measuring spoon
Ingredients
- Levante variety potatoes, 5
- Asparagus, 50g
- Courgettes, 1
- White onions, 1
- Agretti, 50g
- Tomato sauce, 4 tablespoons
- Aged provola cheese, 50g
- Salt, to taste
- Pepper, to taste
- Extra virgin olive oil, two tablespoons
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Courgettes stuffed with Levante potatoes and pancetta | Romagnoli F.lli Spa
romagnolipatate.it
Fresh vegetables with eggs and Levante potatoes | Romagnoli F.lli Spa
romagnolipatate.it
Carrot, celery and Levante potato salad | Romagnoli F.lli Spa
romagnolipatate.it
Levante potato gateau | Romagnoli F.lli Spa
romagnolipatate.it
Levante potato gnocchi with clams and rapini | Romagnoli F.lli Spa
romagnolipatate.it
Peppers stuffed with Levante potatoes, tuna and ricotta | Romagnoli F.lli Spa
romagnolipatate.it
Levante potato waffles: crispy, delicious and easy to make! | Romagnoli F.lli Spa
romagnolipatate.it
Levante potato nests | Romagnoli F.lli Spa
romagnolipatate.it