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Speck Alto Adige PGI soufflé with potatoes and artichokesServes 4:3 artichokes, 3 potatoes, 100 g / 3.5 oz speck slices, grated Parmesan cheese, 1 scallion, 1 lemon, 200 g / 7 oz heavy cream, olive oil, salt and pepper. Slice artichokes after removing hard outer leaves. Place artichokes in cold water with lemon juice to maintain their green color. Peel potatoes and slice thinly. Place the peeled, sliced scallion in the bottom of a casserole dish with 3 tbsp olive oil. Add layers of artichokes, potatoes and speck. Sprinkle each layer with cheese, salt and pepper. Pour cream and 2 tbsp olive oil over last layer and sprinkle with cheese. Bake in hot oven – 180°C/355°F - for about 50 minutes.
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