Small potatoes with chanterelles and piopparelli
Instructions
Wash and brush the potatoes with the Peel then wrap them individually in aluminum foil and cook for half an hour in the oven at 180 degrees; at this point, remove the paper and every potato, cut off a slice and excavated part of the pulp, to get the boat.
Weighed 300 g of pulp removed to potatoes and season, in a mixture of olive oil and chopped onion; add chopped mixed mushrooms later, after repeatedly washed, blown all over high heat for about 5 minutes and then season with salt, pepper and chopped parsley; Mash the mixture to make it even a little, then divide it into the potato boats.
Peel the shallots, divide them into 6 wedges, Cook for 8 minutes then deliver on boats.
Place them on a baking sheet that can go in the table and put them in the oven just to warm up.
Meanwhile, whip the cream lightly after having flavoured with salt, pepper and a few drops of lemon juice.
Serve hot potatoes, garnish with a sprig of sour cream; the rest of the cream bring it to the table aside, collected in a bowl.
Ingredients and dosing for 6 persons
- 6 potatoes equal (900 g)
- 200 g of fresh cream
- 100 g of shallots
- 70 g of chanterelle mushrooms
- 70 g of piopparelli
- Onion
- A few drops of lemon juice
- Parsley
- Olive oil extra virgin
- Salt
- Pepper
- For garnishing:
- 1 bunch of sour cream