A simple but tasty dish, with few ingredients but amazing results: Riccardo Camanini, chef of the Lido 84 restaurant in Gardone Riviera (One Michelin Star), is back to share one of his recipes with the readers of Garda Expo. Here it is.
POTATO WITH BUTTER, SOUR CREAM AND COMMON CENTROCCHIO
ingredients
1 kg of white potatoes, 500 grams of salted butter, Guerand salt to taste, sour cream gr. 120
Centrocchio
Cooking instructions
Peel the potatoes and cut them into thin and long stripes, roll them up and drown in a saucepan full of salted butter of Normandy until they are completely covered. Cook in the oven at 100º for 5 hours and then keep them at room temperature.
Serve on a plate with a few grains of gray salt, sour cream and common “centrocchio” (a typical wild plant called also potatoes plant, with a soft and delicate taste)
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