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A good dish for a buffet table.
AIngredients
2 pounds small Yukon Gold potatoes
2/3 cup whole milk
1/2 pound Asiago Fresco, grated coarsley
Salt to taste
2 ounces Speck, sliced and cut into 3/4-inch by 3/4-inch strips
1/4 up parsley, chopped
Cover potatoes by 1 inch in a large pot of salted water. Bring to a boil over high heat, reduce heat to medium and simmer until potatoes are tender when pierced with a fork, about 15 minutes more. Meanwhile, place cheese and milk in a heavy bottomed saucepan and cook over medium heat, stirring until cheese melts and sauce is smooth, about 8-10 minutes. Salt lightly. Stir in Speck. Drain potatoes when tender, cut in half, and arrange on a platter. Spoon Asiago and Speck sauce over the potatoes, sprinkle with chopped parsley, and serve.
Adapted from Epicurious.com
A good dish for a buffet spread, this dish makes use of Alto Adige favorites.
Ingredients
- 2 pounds small Yukon Gold potatoes
- 2/3 cup whole milk
- 1/2 pound Asiago Fresco [2], grated coarsley
- Salt to taste
- 2 ounces Speck [3], sliced and cut into 3/4-inch by 3/4-inch strips
- 1/4 up parsley, chopped
Cover potatoes with 1- inch water in a large pot of salted water. Bring to a boil over high heat, reduce heat to medium and simmer until potatoes are tender when pierced with a fork, about 15 minutes more. Meanwhile, place cheese and milk in a heavy-bottomed saucepan, and cook over medium heat, stirring until cheese melts and sauce is smooth, about 8-10 minutes. Salt lightly. Stir in Speck strips. Drain potatoes when tender, cut in half, and arrange on a platter. Spoon Asiago and Speck sauce over the potatoes, sprinkle with chopped parsley, and serve.
Adapted from Epicurious.com