Mandel potatoes and kantarellen for a warm fluffy sformato: genuine ingredients in a pot!

   In Stockholm, from Spring to Autumn season, at the weekend, from 10.00 am to 3.00 pm, it is nice to have a walk for visiting the local farmers market in Katarina Bangata, in the nearby of Götgatan. Small, sometimes improvised and graciously decorated stalls are all along a pedestrian area in the heart of Södermalm, set like colorful, natural gems in a crown made of high trees and their own light, dancing foliage. People enjoy meeting old friends and neighbourghs, talking and tasting what farmers prepare and offer them. It’s a feast of flavours for any palate: there is a plenty of local cheese, jams, fresh bread, corn, kale, inviting salami and sausages, pickled herrings, salmon and different kinds of sauces.   

‘Help yourself’, a friendly lady invites me to choose some mandelpotatis: suddenly, a recipe peekaboos in my mind and… yes, I will add kantarellen. Indeed, in this farmers market, you can see little hills of kantarellen here and there and, perhaps, this might be the reason why you can also smell a good fresh fragrance like being in the wood. Scallion, onion and eggs and then let’s go home for baking a fluffy ‘sformato’.

   We can start by steaming our mandelpotatis, it will take only few minutes. In the meanwhile, let’s fry gently, in extravergin olive oil, some chopped onion, scallion, our flavored kantarellen, salt, pepper, origan, rosemary and, right at the end, we will add also small cubes of Culatello di Zibello DOP…mmm…indeed, the fragrance of Italy pairs so well with Swedish kantarellen!

   As second step, mash the mandelpotatis and add some drops of extravirgin olive oil, a generous sprinkle of parmigiano, breadcrumbs, and one egg to make the mixture thicker. Then, in a pot, greased with butter, pour a half of the mixture. Make a second layer with the cooked kantarellen, scallion, onion and the small cubes of Culatello di Zibello, add slivers of provola piccante and a new layer of the mandelpotatis mixture. One more sprinkle of breadcrumb and few drops of extravirgin olive oil on top. Place the ‘sformato’ in the oven 200° C for about 10 minutes, or at least until the surface will be golden and crispy. Serve it warm. 

   In the end, I would toast to a friendly table by raising a glass of Cono Sur Organic Chardonnay, a fresh, young wine with notes of fruity aromas and light mineral.

   I wish everybody ‘Buon Appetito’. 

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s