Potato & Artichoke Al Forno

Por Jamie Oliver · 45 min

Ingredientes

Modo de preparo

1. Preheat the oven to 200°C / 400°F (gas 6).
2. Halve any larger baby potatoes. Trim the fennel, reserve any leafy tops, finely slice the stalks, then halve the bulbs and cut into 1 cm slices.
3. Put the potatoes, fennel and stalks into a 30 x 35 cm roasting tray. Halve the artichokes and add them with 2 tablespoons of oil from the jar and a generous pinch of black pepper, then toss everything together.
4. Pour in 300 ml of water, cover the tray tightly with foil and bake for 1 hour.
5. In a bowl, finely grate half the Parmesan into the cream and loosen with a splash of water.
6. After 1 hour, remove the foil, spoon the cream mixture over the vegetables and finely grate the remaining Parmesan on top.
7. Bake uncovered for a final 20 minutes, until golden and cooked through. Sprinkle the reserved fennel tops over before serving.

Resumido do vídeo de Jamie Oliver. Assista para ver os detalhes.

Mais receitas com

QueijoCreme de leiteBatataQueijo parmesãoErva-doceAlcachofraBatata bolinha