Calabrian roast potatoes recipe
The baked potatoes are stuffed with eggplant fillets and chilli, rolled bacon and caciocavallo DOP Silano are an irresistible dish that combines authentic flavors of the territory. They can be served as a main course or as a side dish, Substitute mixed mushrooms with bacon, for a vegetarian variant.
The ingredient to prepare to prepare roast potatoes
- 4 potatoes
- 250g eggplant fillets, mint and chili
- 150g of rolled bacon
- 150g caciocavallo PDO Silano
- 200g mixed mushrooms (for the vegetarian version)
- Extra virgin olive oil
- Salt and pepper q.b.
How to prepare the roast potatoes
Start washing the potatoes well, dry them and cut the top so as to create a top. Gently empty the inner pulp with a spoon, putting aside the pulp of the potatoes.
In a bowl, pour the eggplant fillets with peppermint and add a little olive oil.
Cook the rolled bacon until crispy, and chop finely. In a separate pan, sauté the potato pulp with a little olive oil, salt and pepper to taste.
Start filling the empty potatoes with the mixture. Add plenty of caciocavallo PDO Silano cut into cubes or well grated on each stuffed potato.
Bake for about 30-40 minutes, until the potatoes are tender and the cheese is melted and golden brown.
For the vegetarian version, add the mixed mushrooms, with a little olive oil, instead of the rolled bacon.
Garnish the baked potatoes with mushrooms and chopped fresh parsley.
Serve hot and enjoy this Calabrian delicacy with a good glass of red wine Tenauta Iuzzolini.
