Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, potato pie, with pancetta & chanterelle mushrooms & asparagus. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Potato pie, with pancetta & chanterelle mushrooms & asparagus is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Potato pie, with pancetta & chanterelle mushrooms & asparagus is something which I have loved my whole life.
Layer the potato slices evenly (seasoning well between layers) in the base and top with the pancetta and onions. Sprinkle over the chopped parsley and reserve to one side. Melt the butter in a medium saucepan over a medium heat, then whisk in the flour to create a smooth roux. Directions In a medium nonstick pan with an oven proof handle, heat olive oil until hot, but not smoking, add the potatoes, pancetta, and garlic and "fry" until golden on all sides.
To get started with this particular recipe, we must first prepare a few ingredients. You can have potato pie, with pancetta & chanterelle mushrooms & asparagus using 9 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Potato pie, with pancetta & chanterelle mushrooms & asparagus:
- Prepare 4 large potatoes, mashed and cooled
- Take 200 g chanterelle mushrooms
- Make ready Good amount of Parmesan
- Prepare 1 egg
- Get Bit of butter
- Prepare Sprinkle of breadcrumbs
- Prepare Asparagus tips
- Make ready Olive oil
- Make ready to taste Salt and pepper
Arrange the potato slices in a pie dish, starting from the middle and working your way out, overlapping the potato slices. Fill in any gaps with leftover potato slices. Heat a large frying pan over medium high heat and melt the butter. Add the onion and pancetta and cook until the onion is tender and the pancetta is browned.
Steps to make Potato pie, with pancetta & chanterelle mushrooms & asparagus:
- Wash mushrooms well. Chop. Fry together with pancetta for 5-6 minutes. Add to cooled mash
- Add salt, pepper and Parmesan. Mix well. Then add egg and mix well again. Grease an oven proof baking tray with butter, sprinkle with breadcrumbs all over
- Add mixture to tray, top with more breadcrumbs and little knobs of butter. Bake at 180 for 35-40 minutes. Meanwhile, wash and dry asparagus. Drizzle with olive oil, sprinkle with salt and pepper and roast for last 15 mins together with the pie 😀
Heat a large frying pan over medium high heat and melt the butter. Add the onion and pancetta and cook until the onion is tender and the pancetta is browned. Add the potatoes, rosemary, olive oil, salt and pepper and continue cooking until the potatoes are browned. In the meantime, in a large bowl whisk the eggs until well combined, add in chopped parsley and season with salt and pepper. Drain well the potatoes and add them into the bowl with the eggs.
So that’s going to wrap it up for this exceptional food potato pie, with pancetta & chanterelle mushrooms & asparagus recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
