Tomini and potatoes cake with Grappa
Appetizers
Aged
4 people
C. Greppi ed E. Gastaldi, ed. Leone & Griffa 2000.
About 20 minutes
Ingredients:
400 g fresh tomini
400 g paglierini
800 g boiled potatoes
1 shot glass of aged Grappa
Extra virgin olive oil
Juniper berries
Dry leaves of laurel
Salt and pepper
400 g paglierini
800 g boiled potatoes
1 shot glass of aged Grappa
Extra virgin olive oil
Juniper berries
Dry leaves of laurel
Salt and pepper
Preparation:
Slice the cheese and chop potatoes into big chunks. In an earthenware pot, place a layer of cheese, one of potato, alternating the ingredients. Finish with a layer of potatoes.
Season each layer with salt, pepper, juniper berries, bay leaf fragments, a dash of Grappa and a little olive oil.
Cover the pot and let stand for a few hours.
Remove from the fridge half an hour before serving.
Season each layer with salt, pepper, juniper berries, bay leaf fragments, a dash of Grappa and a little olive oil.
Cover the pot and let stand for a few hours.
Remove from the fridge half an hour before serving.
Recipe from the book "Brandy e Grappa per Hobby".
