After sharing the delightful recipe for Red Radicchio and Taleggio Risotto last month, today I bring you another mouthwatering dish: Baked Beer Potatoes.
This hearty recipe combines the earthy flavor of potatoes with the rich essence of beer and creamy texture of fresh cream.
Let’s dive into the details!
Index:
Ingredients
- 600 g potatoes
- 100 g white onions
- 80 g speck
- 300 ml light beer
- 200 ml fresh cream
- Salt and pepper, to taste
Preparation
- Rinse the onions and potatoes thoroughly, then thinly slice them on a cutting board
- Season the potatoes and onions with salt and pepper
- Take an oven-safe non-stick pan and layer the potatoes and onions alternately
- Dice the speck pancetta into cubes on a cutting board
- Pour cream and beer over the potatoes and onions in the pan
- Place the pan on the stove and bring it to a boil
- Preheat the oven to 210 °C (410 °F)
- Once the liquids reach a boil, transfer the pan to the preheated oven
- Bake at 200 °C (390 °F) for approximately 80 minutes. Occasionally check to ensure the potatoes don’t burn; if necessary, reduce the oven temperature to 160 °C (320 °F). Test the potatoes with a fork towards the end of cooking to check for tenderness
- Serve the hot baked potatoes
Wine Pairing
For a perfect pairing with Baked Beer Potatoes, consider a Teroldego Rotaliano from Trentino Alto Adige.
This wine boasts an intense ruby red color with aromas of violets, complemented by hints of plum and forest fruits. Its soft and round palate makes it an ideal companion to this flavorful dish.
Amo la buona cucina e le tradizioni enogastronomiche italiane, per me vino e dessert non sono solo un contorno ma la parte più interessante del buon vivere.
