“Hasselback potatoes” with Speck and cream with sour cream and chives

Course: main course
Style: modern
Level of difficulty: easy
Preparation time: 60 min.
Created by: Stefano Cavada

     

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  Prawns wrapped in Speck



4 medium-sized potatoes
20 g butter
45 g Speck Alto Adige PGI
60 ml sour cream
Chives to taste
Salt and pepper

8 medium-sized potatoes
40 g butter
90 g Speck Alto Adige PGI
120 ml sour cream
Chives to taste
Salt and pepper

16 medium-sized potatoes
80 g butter
180 g Speck Alto Adige PGI
240 ml sour cream
Chives to taste
Salt and pepper

 

Preparation

Preheat oven to 200°C. Place the potatoes between the handles of two knives to act as a stop, then cut 1mm slices into the potatoes across their entire length, taking care not to cut right through them (the handles are just a precaution). Melt the butter and carefully brush between the potato slices. Add a pinch of salt and bake for 50-60 minutes. Meanwhile fry the Speck in a little olive oil. When the potatoes are ready, add a tablespoon of sour cream, a few chopped chives and the Speck cubes. 

 

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