Tiella di Funghi Cardunceddu is a delicious side dish typical of the Campania region, particularly the city of Naples. It is a rich and flavorful dish made with potatoes, cardoncelli mushrooms, onion, garlic, parsley, and seasoned with extra virgin olive oil. The potatoes are sliced and alternated with cardoncelli mushrooms, finely chopped onion, and garlic. The dish is then baked until the potatoes are soft and golden. The result is a fragrant and tasty side dish, perfect to accompany meat or fish main courses.
Slice the potatoes and onions thinly after peeling them
Use a brush to clean the mushrooms of any soil residue
In a baking dish, layer the onions, potatoes, and mushrooms in order, interspersing them with a mixture of chopped garlic and parsley seasoned with pepper and salt
Drizzle each layer with oil and sprinkle the last one with breadcrumbs
Drizzle with a final pass of oil, add 1/2 glass of water, and bake for 30 minutes
Serve warm
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Italia, Campania
| Energy (kcal) | 44.19 |
| Carbohydrates (g) | 8.11 |
| of which Sugars (g) | 1.19 |
| Fat (g) | 0.27 |
| of which Saturates (g) | 0.06 |
| Protein (g) | 2.1 |
| Fiber (g) | 1.61 |
| Sale (g) | 0.01 |
