This recipe is an evolution of the Hasselbackspotatis, enriched with cheese and bacon. We pair them with the Verdicchio di Matelica Del Cerro 2021 Cantine Belisario.
Hasselbackspotatis are a typical Swedish dish made from thinly sliced baked potatoes with butter and various spices. The name comes from the Hasselbacken hotel, where it was created by chef Leif Elisson in 1953.
Ingredients for 4 persons:
4 average size potatoes, 30 g of butter, 1 spoon of grated bread, 4 branches of thyme, 2 branches of rosemary, 2 branches of fresh oregano, salt, pepper, 12 slices of bacon
Per la fonduta: 300 g provolone dolce Valpadana Dop, 150 g panna
Directions:
Wash the potatoes by scrubbing them to thoroughly clean the skin. Cut them into thin slices, stopping about 1 cm from the base (you can help yourself by inserting a long toothpick into the base of each potato to block the knife). To prevent the slices from sticking together, wash the potatoes again under running water to remove the starch.
Melt the butter in the microwave or in a double boiler. Meanwhile, chop the herbs, add salt and pepper, and mix. Brush the potatoes with butter, making sure it gets into the cracks, then spread the chopped herbs inside the slices.
Line a baking dish with parchment paper, arrange the seasoned potatoes, sprinkle with breadcrumbs, and bake at 200°C for 45 minutes.
Heat the cream in a small saucepan and add the provolone cheese, cut into very thin slices. Stir until it reaches the consistency of fondue.
Cut the pancetta into small pieces.
Remove the potatoes from the oven, place the bacon between the slices, and finish cooking for another 10-15 minutes, until the potatoes are roasted. (Check if it is cooked by inserting a toothpick into the base of the potatoes).
Serve by placing the fondue on the bottom of the plate, lay the potato on top, and drizzle with more fondue.
Wine pairing:
Verdicchio di Matelica Del Cerro 2021 Cantine Belisario
Brilliant straw yellow. Quite complex aromas with floral notes of lily of the valley and fruity notes of white melon and citrus fruits. Balsamic undertones of aromatic herbs. It is slender and agile on the palate, thanks also to a savory finish.
Production area: the eastern slopes of the sub-valleys of the Upper Esina Valley at the foot of Mount San Vicino.
Grape varieties: 100% Verdicchio clone from Matelica with tightly packed bunches.
Harvest:
Vinification: 5 months in steel tanks. Made exclusively from Verdicchio grapes grown using temperature-controlled white vinification, we believe this wine epitomizes Verdicchio di Matelica: powerful yet elegant, savory yet smooth, mature yet fresh.
Alcohol content: 13% vol.
Serving temperature: 10-12°C.
Recommended pairings: ideal with hot appetizers, first courses, or elaborate fish dishes.
