POTATO PARMIGIANA
FOR THE PARMIGIANA
- 300 ml Latte
- Cooked ham
- Grated cheese
- Scamorza
- Sale
- Oil
- Black pepper
- Nutmeg
- 400 g peeled potatoes
- Nutmeg
- Sale
- 500 g Latte
- 30 g Butter
- 20 g Flour
- 1. Peel the potatoes and slice them with a mandolin. 2. Place them in a saucepan and cover with milk. Season with salt and add the walnuts.
- 1. Peel the potatoes and slice them with a mandolin. 2. Place them in a saucepan and cover with milk. Season with salt and add the walnuts.
- 1. Peel the potatoes and slice them with a mandolin. 2. Place them in a saucepan and cover with milk. Season with salt and add the walnuts.
- 1. Peel the potatoes and slice them with a mandolin. 2. Place them in a saucepan and cover with milk. Season with salt and add the walnuts.
- 1. Peel the potatoes and slice them with a mandolin. 2. Place them in a saucepan and cover with milk. Season with salt and add the walnuts.
- 1. Peel the potatoes and slice them with a mandolin. 2. Place them in a saucepan and cover with milk. Season with salt and add the walnuts.
- 1. Peel the potatoes and slice them with a mandolin. 2. Place them in a saucepan and cover with milk. Season with salt and add the walnuts.
- 1. Peel the potatoes and slice them with a mandolin. 2. Place them in a saucepan and cover with milk. Season with salt and add the walnuts.
- 1. Peel the potatoes and slice them with a mandolin. 2. Place them in a saucepan and cover with milk. Season with salt and add the walnuts.
- 1. Peel the potatoes and slice them with a mandolin. 2. Place them in a saucepan and cover with milk. Season with salt and add the walnuts.
2. Place them in a saucepan and cover with milk. Season with salt and nutmeg. Cook covered over low heat for about 10 minutes.
In a saucepan, bring the milk to the boil.
Meanwhile, in another saucepan, melt the butter. Once melted, add the flour and stir until bubbles appear. When the mixture begins to foam, pour it into the hot milk, stirring gently.
Season with salt and pepper and cook, stirring constantly, for a few minutes until the mixture reaches the right consistency.
Once the béchamel is ready, we can begin layering. Place a little béchamel on the bottom, followed by a layer of potatoes, cooked ham, scamorza, and grated cheese. Repeat this process three times.
5. Bake at 160 degrees for about 15/20 minutes (check the cooking of the potatoes by sticking a fork in, if it sinks in easily they are ready)
6. Once cooked and perfectly golden, the parmigiana is ready to be plated!
And voilà, enjoy your meal!
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