4 servings
4 medium size yellow
potatoes (4 oz. each)
7 oz. Castelli Taleggio cheese
3.5 oz. prosciutto
1 tablespoon chopped parsley
1 cup wheat flour
1/2 cup milk
1 tablespoon butter
1 cup Fresh grated Castelli Parmigiano
Reggiano cheese
nutmeg
salt and pepper to taste
4 medium size yellow
potatoes (4 oz. each)
7 oz. Castelli Taleggio cheese
3.5 oz. prosciutto
1 tablespoon chopped parsley
1 cup wheat flour
1/2 cup milk
1 tablespoon butter
1 cup Fresh grated Castelli Parmigiano
Reggiano cheese
nutmeg
salt and pepper to taste
Boil the potatoes with their skin for about 30 minutes, drain and cool. Cut them in half and hollow them out to create little boats that can be stuffed. Melt the butter in a pan, add the flour, milk and nutmeg and cook for about 2 minutes. Add the Taleggio cheese, prosciutto, parsley, salt and pepper. Stuff the potatoes and brown in the oven at 500°F for 10 minutes. Serve hot.
