Italian
Potato Millefoglie with Smoked Pork Shoulder, Fried Egg and Fontina Fondue
by Chef Max Mariola · 1.1M subscribers on YouTube
Chef Max Mariola demonstrates his signature potato millefoglie: a terrine of thinly sliced potatoes baked until they stick together, then sliced and fried until crispy. Served with smoked pork shoulder, a fried egg, and a rich fontina fondue.
- Difficulty
- medium
Ingredients
6 items- Potatoesthinly sliced for the terrine
- Spalla Cotta Affumicataalso called 'Proibita', smoked pork shoulder
- Eggsone egg per serving
- Fontinafor the fondue
- Extra Virgin Olive Oilfor frying
- Saltto taste
Method
- Slice potatoes very thinly.
- Layer the potato slices in a terrine, press down firmly, and bake until they stick together into a solid block.
- Once the potato terrine is cooked and cooled, cut it into slices.
- Fry the potato slices in hot olive oil until golden and crispy on the outside, while remaining soft inside.
- Place slices of smoked cooked pork shoulder on the hot fried potato to warm through and release their aromas.
- Fry an egg in hot oil until the white is set and the yolk is still runny.
- Season the egg white with a pinch of salt.
- Top the egg with a generous drizzle of fontina fondue.
- Serve immediately, making sure to get a bit of every component in each bite.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
