Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, potato pie, with pancetta & chanterelle mushrooms & asparagus. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Potato pie, with pancetta & chanterelle mushrooms & asparagus is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Potato pie, with pancetta & chanterelle mushrooms & asparagus is something which I’ve loved my whole life. They’re fine and they look wonderful.
Remove and drain on kitchen paper. It seems like everyone's family has a potato dish (or two!) they traditionally serve for Thanksgiving. Ours is a potato gratin, which I decided to gussy up this year with the addition of nutty Gruyere cheese and crispy pancetta. It has all the familiar flavors of a classic gratin, but the elevated add-ins lend this version an easy sophistication for the holidays.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have potato pie, with pancetta & chanterelle mushrooms & asparagus using 9 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Potato pie, with pancetta & chanterelle mushrooms & asparagus:
- Take 4 large potatoes, mashed and cooled
- Prepare 200 g chanterelle mushrooms
- Take Good amount of Parmesan
- Make ready 1 egg
- Get Bit of butter
- Make ready Sprinkle of breadcrumbs
- Get Asparagus tips
- Make ready Olive oil
- Take to taste Salt and pepper
An Italian invention, pancetta is a versatile ingredient: It can be used to add depth and flavor to soups and pastas or served as a cold cut on a sandwich. Mix in the spinach and feta cheese. Perhaps this will make a difference. Put the garlic cloves, onion, bay leaves, thyme, double cream and milk in a pan.
Instructions to make Potato pie, with pancetta & chanterelle mushrooms & asparagus:
- Wash mushrooms well. Chop. Fry together with pancetta for 5-6 minutes. Add to cooled mash
- Add salt, pepper and Parmesan. Mix well. Then add egg and mix well again. Grease an oven proof baking tray with butter, sprinkle with breadcrumbs all over
- Add mixture to tray, top with more breadcrumbs and little knobs of butter. Bake at 180 for 35-40 minutes. Meanwhile, wash and dry asparagus. Drizzle with olive oil, sprinkle with salt and pepper and roast for last 15 mins together with the pie 😀
Perhaps this will make a difference. Put the garlic cloves, onion, bay leaves, thyme, double cream and milk in a pan. Cut the clove of garlic in two and rub the cut side over the inside of of a baking dish (I used a deep pie pan), then layer half of the potatoes into the bottom, then add half of the pancetta and onion mixture. Cut the reblochon or brie in half, horizontally; it was rather difficult to cut as the knife stuck to the inside of the cheese. Mash potatoes with a potato masher until soft.
So that’s going to wrap this up for this special food potato pie, with pancetta & chanterelle mushrooms & asparagus recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
