In my opinion, there is no better side dish for a steak than potatoes, in whatever shape or form, so I knew I had to make some to go with the Beef fillet roast that I prepared for my Foodbuzz 24×24 Christmas in July event. The thing is, when you are making a special meal, you want all your dishes to be a bit different. After making Cocoa Gnocchi, I just could not make mashed potatoes. Also, the steak was no ordinary steak: it was eye fillet roast filled with a chestnut purée. So, I started digging for something more “compatible” and that is when I stumbled on these cute little potato parcels. I thought they would go great with the meat and they did. I must admit they were a bit time consuming to prepare… but they tasted great and hit the spot, so I won’t complain! Enjoy!
Recipe adapted from the magazine “La Cucina Italiana”, December 2006
Ingredients (for 4 people):
3 potatoes (200 gms each)
60 gms Parmigiano Reggiano, thinly grated
8 slices of Italian speck
6 or 7 sage leaves, chopped
1 tsp vinegar
Extra virgin olive oil
Salt and pepper
Peel the potatoes and slice them into 5 mm thick slices. Make sure to give them a rectangular shape.
Put some water to boil, add a tsp of vinegar and salt to it and blanch the potato slices for about 10 minutes. Drain them and let them cool down.
Clean the leek and peel off some of the leaves.
Wash them and blanch them in boiling water with a tsp of extra virgin olive oil and salt. When soft, drain them and let them cool down.
Mix the grated Parmigiano Reggiano with the chopped sage leaves and a pinch of pepper.
Now take one leek leaf, put a slice of speck on it and 1 slice of potato. Sprinkle the potato with the Parmigiano and sage mix, put another slice of potato on the top. Then sprinkle the potato with the Parmigiano and sage mix, put another slice of potato on the top and finish with some cheese. You will need 3 potato slices per parcel. Now wrap the speck and leek around it and turn it upside down so that the joint is not visible.
Put the parcels in an oven proof dish lined with baking paper.
Drizzle with some extra virgin olive oil and bake in a preheated fan forced oven at 180°C for 15 minutes. Serve warm. They are ideal to accompany roasts.