Ingredients with Measurements:
- 4 medium-sized potatoes
- 4 slices of Strolghino salami
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Wash and scrub the potatoes, then slice them into thin rounds.
3. In a bowl, mix the sliced potatoes with olive oil, salt, and pepper.
4. Layer the potatoes in a baking dish, making sure they overlap slightly.
5. Place a slice of Strolghino salami on top of each potato layer.
6. Sprinkle grated Parmesan cheese and chopped parsley over the salami.
7. Repeat the layering process until all the potatoes and salami are used up.
8. Cover the baking dish with aluminum foil and bake for 30 minutes.
9. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is golden brown.
10. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 280
Total fat: 15g
Saturated fat: 5g
Cholesterol: 25mg
Sodium: 480mg
Total carbohydrates: 25g
Dietary fiber: 3g
Sugar: 2g
Protein: 12g
Substitutions for ingredients:
- Strolghino salami can be substituted with any other type of cured meat, such as prosciutto or bacon.
- Parmesan cheese can be substituted with any other type of hard cheese, such as Pecorino Romano or Asiago.
- Fresh parsley can be substituted with dried parsley or any other fresh herb, such as thyme or rosemary.
Variations:
- Add sliced onions or garlic to the potato layers for extra flavor.
- Use sweet potatoes instead of regular potatoes for a healthier twist.
- Top the baked potatoes with a dollop of sour cream or Greek yogurt before serving.
Tips and tricks:
- Make sure to slice the potatoes thinly and evenly for even cooking.
- Use a mandoline slicer for quick and precise slicing.
- For a crispier texture, remove the foil during the last 10 minutes of baking.
Storage instructions:
Leftover Strolghino-Baked Potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the potatoes in a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Strolghino-Baked Potatoes in individual ramekins or on a large platter for a family-style meal.
Garnishes:
Garnish with additional chopped parsley or a sprinkle of paprika for a pop of color.
Pairings:
This dish pairs well with a simple green salad or roasted vegetables.
Suggested side dishes:
Serve with a side of garlic bread or crusty Italian bread for dipping in the cheesy potato goodness.
Troubleshooting advice:
- If the potatoes are not cooked through after the recommended baking time, cover with foil and bake for an additional 10-15 minutes.
- If the cheese is browning too quickly, cover the baking dish with foil during the last few minutes of baking.
Food safety advice:
Make sure to wash and scrub the potatoes thoroughly before slicing. Store leftover potatoes in the refrigerator and consume within 3 days.
Food history:
Strolghino salami is a type of cured meat that originated in the Emilia-Romagna region of Italy. It is made from lean pork and seasoned with salt, pepper, and garlic.
Flavor profiles:
This dish is savory, cheesy, and slightly salty from the Strolghino salami.
Serving suggestions:
Serve the Strolghino-Baked Potatoes as a side dish or as a main course with a side salad.
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