Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 35 minuti |
Ingredients
| 900 g | potatoes |
| 300 g | golden onions |
| 10 g | butter |
| 10 g | extra virgin olive oil |
| 500 mL | bechamel Sterilgarda |
| q.b. | parsley |
| q.b. | butter |
| 20 g | breadcrumbs |
Preparation
- Peel the potatoes and cut them into discs about 1 cm thick, boil them in salted water for 15 minutes.
- Peel the onions and cut them in half, then cut them lengthwise into thin slices.
- In a pan, melt the butter with the oil over low heat, then add the onions, add a ladle of the potato cooking water, cover with a lid and leave the onions to stew for 15 minutes over low heat, adding more water if necessary.
- Once the potatoes are cooked, drain them and set them aside.
- Preheat the oven to 180° in static mode.
- Take a 25 cm diameter baking pan, grease it with butter and cover it with breadcrumbs; form the first layer by placing the potatoes on the bottom of the pan without overlapping them, then add half of the stewed onions.
- Cover with a little Sterilgarda Béchamel and sprinkle with chopped parsley.
- Repeat the layers adding more potatoes, onions, Sterilgarda Béchamel and parsley and finish with a sprinkling of pepper.
- Bake in a preheated static oven at 180° for 15 minutes, then turn on the grill at 250° and cook for another 3 minutes until an appetizing golden crust has formed.
- Serve the Lyonnaise potatoes piping hot.
To prepare the piadinas, mix the flour and salt in a bowl. Make a well in the center and add the lard and water in which you have dissolved the yeast. ...
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