God knows for how long i was trying to find a perfect recipe for patate et funghi al forno – you see all these links from amazon.com? i tried them all!.. So i was very excited to try one more variation, in Carluccio’s Italia’s book i was raving about just yesterday.
The idea behind the dish is to melt mushrooms into potatoes, stretching out an expensive ingredient (i.e. porcini) . After trying the Carluccio’s version (from Puglia) i think my quest is finally over (well, almost). The main difference between this and all other recipes i tried before is layering – each ingredient appears only once (as opposed to, say, gratin) . So you have thinly sliced potatoes, then mushrooms (oyster, by the book), and then onions – each layer sprinkled with olive oil, s&p and parsley; finishing with bread crumbs and generous pour of olive oil. In 425F oven after 30mins under the lid and 20mins more without i declared the dish done – it was very tasty though onion was a bit on undercooked side.
Couple of words on sides – mushrooms and potato could definitely use a bit of spicy salty lift – i made two sauces: one of roasted red peppers with anchovies, garlic and thyme and another one of prosciutto, parsley and serrano chile.