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/White “parmigiana” with potatoes
White “parmigiana” with potatoes

Ingredients:
- 1 kg of potatoes; - 50 grams of parmesan cheese; - ½ decilitre of salsa béchamel; - 200 grams of speck; - 2 mozzarellas (medium size); - Bread crumbs as desired; - pepper as desired.

Instructions: 1. Peel and cut the potatoes in slices of 2-3 mm thick; 2. Lay the potatoes on a baking tray and spread the salsa béchamel; 3. Add the mozzarella and speck previously cut into cubes, the salt, pepper and the parmesan cheese; 4. Perform multiple layers until ingredients are exhausted; 5. Bake at 200°C for 40 minutes by covering with an aluminium foil for the first 30 minutes of cooking; 6. Serve hot.

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DOLCEFRUTTA GROUP S.R.L.

Via dell'Artigianato, 3 - 37135 Verona (IT)  - P.I./C.F.: 04016200232  - REA VR 384669 - Cap. sociale 119.000,00 amm.re unico