Solleone Bio
Sautéed potatoes with Parmigiano Reggiano cream
Preparation time:
Cooking time:
35 Minutes
30 Minutes
Portion:
Level:
4
Easy
About the recipe
Sautéed potatoes and Parmigiano Reggiano cream come together beautifully in this Italian-inspired recipe. Simple to prepare, it transforms an everyday ingredient into a flavorful dish, perfect as a side to meat, fish, or a seasonal salad.
Ingredients
10 small new potatoes
1 jar of organic Parmigiano Reggiano Solleone cream
15 g of butter
Coarse salt
pepper
Preparation
Boil the whole potatoes with their skins on in a large pot of salted water for about 15 minutes: they should be tender when pierced with the tip of a knife.
Drain them, then cut the potatoes in half or into quarters, depending on their size.
Melt the butter in a frying pan over medium heat. Add the potatoes and brown them gently for 10 minutes.
Stir the cream into the Parmigiano Reggiano. Mix and let it warm for 2 minutes.
Serve piping hot, possibly with a little pepper.
Introduction