Patate al forno con formaggio Philadelphia

Patate al forno due voltePatate al forno con formaggio Philadelphia: Questa ricetta e’ stata sperimentata molti anni fa’ nel mio primo ristorante, e’ una ricetta che chiede attenzione ma risultera’ una vera delizia. E’ composta da semplici patate! Ma richiedono la messa in forno 2 volte. Si possono fare in tanti modi diversi, qui abbiamo aromatizzato le nostre patate al forno con formaggio Philadelphia, erba cipollina sale e pepe.

È possibile usare questa ricetta come fingerfood e servire ben calde o fredde. Basta scegliere le patate di una dimensione pressoche uguale di modo che si cucinino tutte allo stesso tempo.

Ingredienti: Dosi per 6

  • 4 patate da forno grande
  • 125 gr Crema di formaggio ( Philadelphia cream cheese)
  • 4 cucchiai di parmigiano
  • 2 cucchiai di burro
  • Sale e pepe q.b.
  • erbe
  1. Preriscaldate il forno a 350F/175C gradi.
  2. Lavare le patate e fare dei buchi con una forchetta.
  3. Cuocere in forno per 1 ora .
  4. Quando le patate sono cotte, lasciale per raffreddare per circa 10 minuti.
  5. Taglia la patate a metà longitudinalmente e delicatamente scavare la polpa metterla in una terrina .
  6. Aggiungere la crema di formaggio, 1/2 il formaggio parmigiano, burro, sale e pepe a piacere.
  7. Mescolare accuratamente poi rienpire con un cucchiaio il cestino della patata con il conposto fatto precedentemente.
  8. Su ogni patata metti il restante parmigiano.
  9. Infornate a 350F/175C gradi per 15 minuti o fino a doratura.

 

Patate al forno due volte

Contorno, Patata , , , ,

About thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

Previous Entries Baked Sweet Potatoes Next Entries Sweet St. Patrick's Day soda bread

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.