Our stock of Italian potatoes is back! So we thought of sharing a recipe of the delicious "Marinara potatoes", very easy and quite quick to prepare: the secret is the double cooking of these ingredients.
The result is a tasty flavor, special suitable as a side of fish main course, excellent as cartoccio but also to accompany meat courses.
- 1 kg of potatoes
- 100g of fresh bread crumbs
- 50 g of caciocavallo
- 4-5 cherry tomatoes
- 1 clove of garlic
- 1 tablespoon chopped parsley
- extra virgin olive oil
- black pepper
The marinara potatoes are very simple to make. Begin to peel and wash the potatoes well, dry them, cut them into thick slices and place them in a well-brushed pan of oil.
Prepare the bread "ammollicato": in a bowl bring together the crumbled breadcrumbs, the grated caciocavallo cheese, the minced garlic and parsley, the peeled tomatoes, removed from the seeds and chopped. Adjust salt and pepper and mix carefully, using a spoon, without kneading or crushing the mixture.
Sprinkle with the bread "ammollicato", sprinkle with a round of oil poured flush and add the amount of water needed to cook over medium heat for about 30 minutes.
Transfer the potatoes in a baking dish with great delicacy, pass them in a hot oven at 180 ° and cook for another 10-15 minutes. Remove from the oven and let it rest for at least 5 minutes before serving. If you have a baking dish and oven you can use it to cook marinara potatoes using a single container.