The glôre gratà is a typical dish from Piedmontese cuisine, in particular the Chisone valley in the province of Turin.
The glôre gratà has a variant grateful to talhioun in glôre, in the local dialect patois means cut, where the potatoes are grated rather than sliced. Soon I promise to post the recipe for this version of the glory.
The potatoes were once a staple food of the peasants of the mountains. Once the glôre of potatoes was a dish that was prepared in individual homes then baked as bread baked in the common villages or hamlets of the Val Chisone.
The potatoes were once a staple food of the peasants of the mountains. Once the glôre of potatoes was a dish that was prepared in individual homes then baked as bread baked in the common villages or hamlets of the Val Chisone.
INGREDIENTS FOR 4 PEOPLE
- POTATOES 800 g
- Whole milk 500 ml
- Onion 1 \ 2
- BACON 10 g
- OIL
- N 1 whole egg
- SALT
- N 1 sprig of rosemary
PROCEDURE
Chop the onion and fry over low heat in a saucepan with a little 'of oil and a sprig of rosemary. Cut the bacon into small cubes and add to onion and continue to fry everything. When cooked, remove the rosemary sprig occurred.
Preheat oven to 220 ° C.
Peel the potatoes, wash them and pass them to the grater with large holes as shown in the picture. Grate the potatoes in a container capable. Add the egg and mix, saute the onion and bacon, milk, salt and mix well. Allow to stand for the glory about ten minutes because everything is tasteless, and mix well.
If you decide to put the glory in a large mold grease it with oil, otherwise I suggest you use the silicone molds, which need not be greased, making single-dose as I did. Pour the potatoes grateful to the glory of the molds, taking care to pour the liquid also.
Then bake for an hour in the oven to 220 ° C.
Serve hot as a side dish for roast or game in civet.
Find out other typical recipes of Italy Piedmontese cuisine on visitpiedmont.blogspot.com .
