Boost your creativity with our unlimited product ideas
A wide range of products designed to add value to your restaurant's menu. You will surely find the kind of Pizzoli frozen potatoes that best meets your needs.
600g Iodì potatoes
1 roll of shortcrust pastry
80g cow’s-milk ricotta
150g cream
150g gorgonzola
50g grated Parmesan cheese
salt, butter, walnuts as needed
mixed-leaf salad to serve
Recipe by
Preparation
Peel the potatoes and cut them into thin slices. Boil for 10 minutes in lightly salted water and drain.
Pour the cream into a saucepan, and add the Parmesan, ricotta, and diced Gorgonzola. Place the pan over a low heat and stir until the mixture is smooth.
Butter and flour a 24-cm round mould, then line it with the shortcrust pastry and spread the cheese sauce over it.
Put a layer of potatoes slices on top and cover with more cheese sauce and a few chopped walnuts.
Finish with a layer of potatoes and a few tablespoons of cheese sauce. Spread some butter flakes over the top and bake at 180°C for 40 minutes, then continue for another 10 minutes in conventional mode and heat only from the bottom.
Take the quiche out of the oven and wait 20 minutes before removing it from the mould and cutting it into slices. Garnish the top with a few walnuts, then serve with the mixed-leaf salad.
