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A succulent one-dish meal or, if you prefer, a second course coming from the varied Pugliese cuisine, which often includes an abundance of vegetables and greens among its ingredients. Stuffed potatoes with Pugliese vegetables represent a rich alternative for tuber enthusiasts. The recipe for stuffed potatoes with Pugliese vegetables is easy to make although it requires some preparation and cooking time.
Servings: 4 persone
Attrezzature
Ingredients
- 4 nr Potatoes large
- 2 nr Zucchini
- 2 nr Carrots
- 2 nr Shallots
- 2 heads Celery
- 2 dl White wine
- 1 tablespoon Oregano fresh
- 2 tablespoons Olive oil extra virgin
- qb Salt
- qb Pepper
For the sauce
- 200 g Mushrooms
- 200 g Tomato pulp
- 2 tablespoons Olive oil extra virgin
- 2 dl White wine
- qb Parsley
- 1/2 nr Onion
- qb Salt
- qb Pepper
For the aluminum sheets
- 2 tablespoons Olive oil
Instructions
- Peel the potatoes. Then wash them and hollow out the insides.
- Chop the oregano leaves.
- Wash the carrots, celery, and zucchinis. Then cut them into chunks.
- Peel and chop the shallots.
- In a saucepan, sauté the shallots in oil for about four minutes.
- Add the chopped vegetables and cook for another five minutes.
- Fill the potatoes with the vegetables and oregano.
- Then, place the potatoes on oiled aluminum foil sheets.
- Place them on a preheated oven plate at 170°C for about 30 minutes.
- Meanwhile, prepare the sauce. Peel and chop the half onion.
- Clean the parsley. Wash and finely chop it.
- Clean the mushrooms and wash them. Then slice them.
- In a skillet with oil, sauté the onion for about three minutes.
- Add the mushrooms and cook for about 3 minutes.
- Pour in the wine and let it evaporate.
- Add the tomato pulp and parsley: Season with salt and pepper. Cook for another 15 minutes.
- Finally, add the sauce to a serving plate and place the potatoes on top.
