Porchetta with cream potatoes and apple onion compote

Ingredients for Porchetta with cream potatoes and apple onion compote

Instructions for Porchetta with cream potatoes and apple onion compote

To prepare the Porchetta with cream potatoes and apple onion compote recipe, please follow these instructions:

Put the porch in a refractory dish and season with salt and pepper.
Slice a few laurel leaves between the corners and the style dish in a preheated oven 180C. Step the porchette after the instructions on the package.

The potatoes are rinsed, cut into thin slices and placed in a refractory dish. Stir whipped cream and mascarpone with pesto, crushed garlic and dried parsley. Season with salt and pepper and pour the mixture over the potato slices. Bake the cream potatoes at 180 ° C for approx. 40 min. When they are tender, parmesan fillers are sprinkled and the potatoes bake for a further 5 minutes. Or until the cheese is golden.

Cut the apples both and lay in thin rings. Stir the onions in balsamic in a small saucepan. When they are tender, cane sugar, salt and pepper are added.

Stir the apples golden with low heat in rosemary oil and gently twist them together with the onions. Just before serving, chop the basil over.