Thin slices of potatoes meld into small crispy nests, scented with fresh herbs and enriched with shavings of aged cheese in walnut leaves, for a perfect balance of creaminess, savoriness, and aromatic notes typical of great Italian cheeses.
Peel and slice the potatoes very thinly (preferably with a slicer). Place the slices in a bowl with cold water for 10 minutes, then dry well.
In a large bowl, season the potatoes with oil, chopped thyme, grated garlic (if desired), salt, and pepper. Add half of the grated aged cheese and mix gently.
Grease a muffin tin or small molds, arrange the potato slices in layers, creating small nests. Press lightly to compact.
Bake in a preheated static oven at 200°C for about 30-35 minutes, until the potatoes are golden and crispy.
Remove from the oven, let cool slightly, and unmold the nests. Garnish with shavings of aged cheese in walnut leaves and chopped fresh dill.
In the refrigerator, in an airtight container, for up to 2 days. Also excellent reheated in the oven.
Easy – The visual effect is guaranteed with little effort!
Italia, Emilia Romagna
| Energy (kcal) | 167.43 |
| Carbohydrates (g) | 13.82 |
| of which Sugars (g) | 0.45 |
| Fat (g) | 9.37 |
| of which Saturates (g) | 3.85 |
| Protein (g) | 7.2 |
| Fiber (g) | 1.25 |
| Sale (g) | 0.37 |
