Potato millefeuille and ricotta cream

60 minutes

4 servings

difficulty Easy

Potato millefeuille and ricotta cream

A refined and easy-to-prepare main course: the potato millefeuille with ricotta cream is a perfect idea to impress your guests. The crunchiness of the potatoes alternates with the creaminess of the ricotta cheese, enriched with a drizzle of Balsamic Vinegar of Modena IGP Aged for an harmonious and refined culinary experience.

ingredients

8 medium potatoes

100 g Parmigiano Reggiano cheese

30 ml Monari Federzoni Aged Balsamic Vinegar of Modena

150 g ricotta

Extra virgin olive oil to taste

Nutmeg to taste

Salt to taste

A sprig of Parsley

directions

Preheat the oven to 180°.

Separately, thinly slice the potatoes with the skin on, using a mandoline slicer. Once sliced, wash the potatoes with just a little water and drain well. In a bowl, mix the potatoes with salt, nutmeg, chopped parsley and pepper to taste, lastly add a drizzle of extra virgin olive oil. Grease a muffin tin with oil and start composing the potato millefeuille, by alternating layers of potatoes with the Parmigiano Reggiano cheese. Make sure the top layer is well covered with cheese. Bake for about 40 minutes at 180°.

For the Ricotta Cream:

Place the ricotta in a bowl and mash it with a fork until creamy.

Add salt and pepper to taste. Pour a drizzle of Balsamic Vinegar over the resulting cream and mix well. Let it rest in the fridge for at least 30 minutes before serving.

Take the millefeuille out of the oven and serve as required with the ricotta cream.