Parmigiano reggiano perline with potatoes and emmenthal cream+ purple chips

  • 1 package of parmigiano reggiano perline
  • 2 potatoes
  • 1/2 glass of milk
  • hot broth
  • 60g of emmenthal
  • pink pepper
  • 1 pinch of nutmeg
  • 1 big purple potato
  • salt
  • rosemary
Prepare the purple chips. Clean the potato and slice it finely. Clean it for removing the starch. Arrange the slices on a backing tray. Cook it for about 15-20 minutes inside the oven at 180°C. Salt everything. Peel the potatoes, cut them in cubes and cook them in abundant salty water. When they are ready, put them inside a bowl, Unite few hot milk to the potato. Mix everything until obtaining a cream, then unite the minced emmenthal cheese and the nutmeg to it. Mix everything and salt it. Add the hot broth until obtaining a soft cream. Cook the perline in abundant salty water. Season the perline with the cream and wait the dish on table.
Cooking time:
20 minutes

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