Light Parmigiana Potatoes – iFood.it
By following this easy potato parmigiana recipe, you can bring to the table a dish that will delight the palate without weighing it down.
Potato parmigiana is delicious Variant of the classic eggplant parmigianaa dish that combines the simplicity of layered potatoes with the tangy flavor of smoked provola and parmesan.
The stripped down version It is ideal for anyone who wants to enjoy a delicious dish without having to worry about calories.
Prepared without bechamel and butterThis recipe retains a rich and satisfying flavor despite being lighter.
The light potato parmigiana is perfect as a main course or side dish quick and easy to preparewhich only requires a few simple ingredients.
Ingredients for light potato parmigiana
To make this delicious, light potato parmigiana you only need four main ingredients. The specified quantity is enough for a 24cm baking tray, ideal for 4-6 people. The ingredients are:
- 1 kg potatoes: Choose good quality potatoes to form the basis of your dish.
- 250g smoked provola: This cheese provides a rich, tangy taste. You can replace it with drained mozzarella or another cheese of your choice.
- 2-4 tablespoons Parmesan or Parmesan cheese: This grated cheese adds an extra touch of flavor and a golden crust to the top.
- Extra Virgin Olive Oil: Olive oil is an essential ingredient in Italian cuisine and is used to flavor and cook parmigiana.
- Rosemary: Gives the dish a fresh, slightly spicy aroma.
- Salt: To enhance the flavor of the other ingredients.
Potato Parmigiana – iFood.it
How to prepare light parmigiana potatoes: the procedure
Preparing light potato parmigiana is quick and easy. First, wash and peel the potatoes and then cut them into very thin slices using a mandoline or sharp knife. Arrange a first layer of potatoes on a baking tray, Add a handful of diced provola, a pinch of parmesan, salt and a few chopped rosemary needles. Repeat the process, forming 4 layers, alternating potatoes, provola, parmesan, rosemary and a little salt. Cover the final layer with potatoes, some parmesan cheese and a generous drizzle of extra virgin olive oil.
Cover the pan with a sheet of baking paper and place the sides under the pan. Cook Bake in a preheated oven at 180 °C for about 30 minutes on medium-low heat. The cooking time may vary depending on the thickness of the potatoes. When the potatoes are soft and cooked, add the rest of the provola, a drizzle of oil and a little parmesan. Turn on the grill, move the tray to the upper level of the oven and let it roast for 5-6 minutes. Serve the potato parmigiana hot and stringy, a light but incredibly tasty dish.