Italian
Porchetta and Potatoes
by Gambero Rosso · 452K subscribers on YouTube
A quick and delicious way to use leftover porchetta by layering it over boiled potatoes with butter, oil, and Parmigiano Reggiano, then baking until crispy and melty. A perfect 'sdigiunino' (small snack) from chef Giorgione.
- Cook
- 7 min
- Difficulty
- easy
Ingredients
7 items- PotatoBoiled
- PorchettaLeftover
- ButterA little
- Olive OilExtra virgin olive oil
- Salt(optional) — A pinch
- Black Pepper(optional) — A pinch
- Parmigiano ReggianoAt least 30 months aged, some in flakes and some finely grated
Method
- Boil a potato until tender, then let it cool slightly.
- Slice the potato into rounds and arrange them in a baking dish.
- Add a little butter, oil, salt, and pepper over the potato slices.
- Break leftover porchetta into pieces and layer it evenly on top of the potato.
- Sprinkle some Parmigiano Reggiano flakes under the porchetta layer (just a little).
- Grate more Parmigiano Reggiano finely over the top.
- Drizzle a little oil over everything.
- Bake at maximum oven temperature for 6–7 minutes, until the cheese melts and the edges crisp.
- Let cool slightly before eating to avoid burning your palate.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
