pie with potatoes, pesto and soft cheese
Ingredients:
- 1 roll puff pastry 200 g rectangular
- stracchino
- pesto to taste 2 potatoes
salt Boil the potatoes. Once cooked, remove the skin. Cut into slices.
Roll out the pastry and cover with a layer of pesto.
Arrange the potato slices.
Chop the cheese and cover the potatoes.
Put the cake in a pan and seal the edges.
Bake for 30 minutes at 180 degrees.
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