Potato with a marinara
A very easy dish and also rather quick to make. Prepared with simple and cheap ingredients. This recipe includes double cooking: a first in the pan, so that the potatoes are softened and the ingredients base their flavors, and a second in the oven to gratin, so that the cover with the breadcrumb settles and is present well-gratin.
1 kg of potatoes
100 grams of fresh breadcrumbs
50 grams of caciocavallo
4-5 cherry tomatoes
1 clove of garlic
1 tablespoon chopped parsley
extra virgin olive oil
Peel and wash the potatoes well, dry them, cut them into thick slices and put them in a pan with a little oil.
Prepare the bread “soaked”: in a bowl gather the crumbled breadcrumbs, grated caciocavallo, garlic and chopped parsley, peeled tomatoes, without seeds and chopped.
Season with salt and pepper and mix carefully, using a spoon, without kneading or crushing the mixture.
Sprinkle with the bread “soaked”, add a round of oil poured in the stream and add the amount of water needed to bring to cooking, over medium heat, for about 30 minutes.
Transfer the potatoes very gently in a baking dish, put in a hot oven at 180 º C. by grating for another 10-15 minutes. Bake and leave to rest for at least 5 minutes before serving.