Servings:
4
Prep time:
20
Cooking time:
40
INGREDIENTS
- - 8 artichokes
- - 700 g of potatoes
- - 1 Romanesco cabbage
- - 200 g of cheese
- - 100 g grated Parmesan cheese
- - 2 cloves of garlic
- - 1 bunch of parsley
- - ½ cup white wine
- - Extra virgin olive oil
- - Salt
INSTRUCTIONS
- Heat 3/4 tablespoons oil in a pan, then add the cabbage cutted into small florets and brown for a few minutes. Add the artichokes cutted into thin wedges, garlic and parsley, salt and continue for 10-12 minutes. Wet with the wine and let it evaporate. If vegetables are not ready jet, continue cooking for a few more minutes
- Peel the potatoes and with the help of a mandolin cut into thin slices. Blanch in boiling salted water for 2-3 minutes, drain them with a slotted spoon and dry on a towel
- Coat the bottom of a greased baking dish with a layer of potato slices, slightly overlapping. Mix the diced cheese with the lukewarm vegetables and arrange all in the pan, level and cover everything evenly with the remaining potato slices. Sprinkle the surface with grated Parmesan cheese and bake at 180 ° C for 20-25 minutes
