Potato and Mushroom Timballo

Potato and Mushroom Timballo (Dairy)

Potato and Mushroom Timballo (Dairy)

Welcome the cold season with a warming, decadent dish that elevates a simple food like potatoes to new culinary heights! Potatoes were introduced to Italy only at the end of the 16th century by the Spanish, who encountered them in the Americas: the Italian climate was perfect for their cultivation, and they quickly became a star ingredient (who doesn’t love Gnocchi?). Potatoes and mushrooms are a classic pairing, and one of the reasons why I love fall :-)

Potato and Mushroom Timballo (Dairy)

Ingredients

  • 2 pounds potatoes (I use Yukon Gold)
  • 1 tablespoon unsalted butter
  • 1 pound fresh mushrooms, cleaned and sliced
  • (optional) 1/3 cup dried porcini mushrooms
  • 1/3 cup dry white wine
  • 4 ounces fresh Italian* cheese (Montasio, Asiago, or Fontina) , chopped finely
  • 1 1/2 cups heavy cream (if you worry about saturated fats, skip and just add 4-5 tablespoons of milk)
  • 2 eggs
  • 1/3 cup Grana Padano or Parmigiano Reggiano cheese, grated
  • 1 tablespoon chopped thyme
  • Salt and freshly ground black pepper

Directions

Serves 6-8

Preheat the oven to 400°.

Place the dried mushrooms (if using) in a small bowl and cover them with boiling water.

Set aside for 30 minutes.

Parboil the potatoes for 6 minutes. Peel the potatoes and slice them thinly, using a mandoline. Place them in a bowl filled with cold water until use.

In a skillet, heat 1 1/2 tablespoons of olive oil and garlic clove (slightly pressed).

Add the fresh mushrooms and the dried mushrooms (revived in hot water and well drained), add ¼ cup dry white wine and cook for about 5 to 10 minutes until tender and the liquid has evaporated. Season with the rhyme, salt and pepper.

In a bowl, combine the cheeses and eggs with the cream until smooth, and add salt and pepper to taste.

Grease a baking pan and line it with parchment paper.

Dust the bottom with some grated parmigiano cheese, then line the pan with potato slices, both the bottom and sides.

Layer about half the mushrooms over the potatoes, then layer cream cheese mixture, more potatoes, mushrooms, cheese, and end with the remaining potato.

Bake for about 50 minutes or until the potatoes are tender.

Unmold and serve hot (you can also serve in the baking pan: in this case, skip the parchment).

* If you can’t find Kosher Italian cheeses in your area, you can make this recipe with local artisanal cheeses. Choose something as natural as possible, flavorful and that melts easily.

http://dinnerinvenice.com/2011/11/21/potato-and-mushroom-timballo-dairy/

Chestnut and Leek Soup

Chestnut and Leek Soup
Chestnut and Leek Soup

Chestnut and Leek Soup

Chestnuts were central to the traditional Italian diet, especially in the mountains and among the poor. This simple soup is extremely satisfying when it’s cold outside, especially if you accompany it with a nice glass of a dry, fruity white wine. For an ever richer soup, you can substitute half the vegetable stock with milk. 

Chestnut and Leek Soup

Ingredients

  • (serves 4)
  • 2 leeks
  • 1/3 pound fresh chestnuts (or 1 cup
  • cooked and peeled chestnuts)
  • ½ pound potatoes
  • 4 tablespoons butter, or olive oil
  • ½ cup dry white wine
  • 1 quart vegetable stock
  • salt and pepper

Directions

Blanch the chestnuts for about 15 minutes and peel them (you can also use pre-cooked and peeled chestnuts, but you will lose some flavor).

Clean the leeks, discarding their outer leaves and green parts, and slice them thinly.

Peel the potatoes and cut them into small dice. In a skillet, heat the butter or oil, and saute’ the leeks for 5 minutes;

add the chestnuts and potatoes, salt, and add the wine.

Allow it to evaporate, then add the stock, and bring to a boil; lower the heat, and cook for 45

minutes to one hour, or until the chestnuts and potatoes are fully cooked.

Puree’ the soup with an immersion blender or your food processor. Add more salt and pepper if liked, and serve hot.

http://dinnerinvenice.com/2011/03/24/chestnut-and-leek-soup/