Savory millefeuille recipe of potatoes and scamorza
Step 1
For the recipe of the millefeuille of potatoes and scamorza, grease the bottom and edge of a zip cake tin (Ø 21 cm) with a little oil and sprinkle it with breadcrumbs.
Passage 2
Peel the potatoes and cut them into very thin slices with the slicer or with the mandolin; If you use the knife, they will be fine just thick.
Step 3
Rinse them in the water in multiple passages, until the water is transparent: by eliminating the starch the consistency is lighter and less “rubbery”, also consuming the warm cake.
Step 4
Mix the breadcrumbs with the parmesan and a little thyme leaves.
Passage 5
Fill the cake tin: make a layer of potatoes, one of thin slices of scamorza, sprinkle with the mix of breadcrumbs, season with little pepper and little salt and proceed in this order. Finish with potatoes, breadcrumbs and a drizzle of oil.
Passage 6
Bake the millefeuille at 200 ° C for about 50 minutes: it must be golden brown. Consume it immediately, as soon as I warm. You can also prepare it the day before: once cooled, keep it in the fridge; Then heat it in the oven at 160 ° C, without however letting it dry.
Step 7
Wine combination: a combination with a Campania white full of character works, such as the Fiano Zagreo 2019 of I Cacciagalli: born on volcanic soils, it is a natural wine, macerated and vinified in amphora; full -bodied, savory and persistent, it holds the head of the smoked flavor of the scamorza. 25 euros, ICacciagalli.it
