Oggi finalmente sono riuscita a tirare su un attimo la testa dai libri per pubblicare questa ricetta. Aiutooooooooooooooooo: sono sommersa da tonnellate di libri,slide e fotocopie che saranno miei fedeli compagni sino alla fine di febbraio! e tra una studiatina e l'altra alterno voracemente pennellate di colore sul servizio di piatti che devo consegnare la prox settimana, capatine in cucina per cucinare qualcosa, peeks to see if the porthole of the washing machine has finished .................... short a big mess, but now I am used to living this way! The photo does not do justice to the plate now that I propose, is very ugly! but better than nothing, it means that the dish is delicious, and in fact it is because he has received the "Grand Gourmet" of all my family !!!!!!!!!!!!!!! easy, fast and tasty, but really tasty, much to eat an entire pan:
What you need:
for 4 servings: 1 kg
yellow potatoes 1 jar of basil pesto 1 cup of milk
200 grams of mozzarella
salt and pepper
a round baking pan of 24 cm in diameter.
extra virgin olive oil
how:
first step: Wash and peel the potatoes then cut into thin slices using a blade slices vegetables, cut into thin slices mozzarella but this also with a knife!
Second step: anoint the bottom of the pan with a little oil and then a layer of potatoes, salt, and above this make another one on the second layer of potatoes spread plenty of pesto and slices of mozzarella, continue with this sequence (ie two layers of potatoes and a pesto and mozzarella) until exhaustion of the ingredients and ending with two layers of potatoes.
Third step: grease the surface with oil, sprinkle with salt and the last remaining mozzarella slices and pour the walls the glass of milk, then bake at 180 degrees for 60 minutes.
the oven, let cool and serve at a shovel!
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