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Baciocca ( Potato cake)

 
BIO Index*:
100.0%
Regional Index*:
97.4%

Ingredients (10 portions)

Name Quantity Organic Region Season
Potato 2.0 kg   Liguria   1 - 12
Lard or bacon 20.0 g   Liguria  
Onion 480.0 g   Liguria   1 - 12
Milk 100.0 g   Liguria  
Parmesan cheese 100.0 g   Not regional  
Flour 1.0 kg   Liguria  
Parsley 100.0 g   Liguria   3 - 11
Extra virgin olive oil 10.0 g   Liguria  
Salt 15.0 g   Not regional  
*Ingredients with zero quantity or anorganic ingredients are not counted in the index

Procedure

Peel the potatoes, wash them, slice them thin holding them to soak in water. Separately, prepare chopped onions, parsley and lard cut into bricks, put sauté and brown them. Separately put the milk in a bowl and mix it with flour and parmesan. With all the ingredients we are ready to prepare the baciocca with a cake pan ( you can doit without ) and line a cake pan with potatoes forming a crown, sprinkle over onions, bacon and parsley, Parmesan cheese and olive oil. Repeat it 3 more times, it should be 2.3 cm thick, at the end of the operation, pour the mixture of milk that will have to cover the mixture flush, oil parmesan and bake at 180 ° C for about 50 minutes .