From the imagination of the chefs at Serramare Garden comes this baked potato inspired by the flavours of Emilia. Here is the recipe for ‘Pachira’, made with our Constance variety potatoes.
Ingredients for 1 baked potato:
Constance potatoes, 1
Whole milk, 0.5l
Butter, 40g
Flour, 40g
PDO Parmigiano Reggiano, 60g
Mortadella Bologna, 1 slice
Shelled pistachios, to taste
Preparation
After washing and drying the potatoes, coat them in extra virgin olive oil using a pastry brush, add a pinch of salt and put them in a preheated oven at 180°C for about 60 minutes. Now move on to making the béchamel sauce. Heat up the milk in a saucepan and add salt to taste. Meanwhile, melt the butter over a low heat, add the flour and mix with a whisk until you get a smooth, golden brown mixture. Keep mixing over a low heat, drizzling in the milk. Mix it until you get the desired density and, at the end, add 40 g of grated Parmigiano. Make the wafers in a non-stick pan with the remaining Parmigiano. Make discs with the cheese, turning them once melted.
When the potatoes start to turn golden brown, take them out of the oven, cut them in half down the longest side, and then place them on a deep plate. Season with salt to taste and add the béchamel sauce, pistachios, a slice of mortadella and the Parmigiano wafer into the hole you have made on each one.
Image: Serramare Garden
