Millefoglie di patate - È sempre mezzogiorno 15/04/2026

https://www.raiplay.it/programmi/esem... - Andrea Mainardi prepares an easy-to-make vegetarian millefeuille with his usual creative flair. Andrea quickly blanches the spinach, cools it in ice water, and carefully squeezes it dry. He sautés it in a pan with a small amount of clarified butter, a clove of garlic, salt, and pepper, then coarsely chops it. He finely slices the onions and cooks them over low heat in a pan with clarified butter, a pinch of salt, and a little water. Let them simmer slowly until soft. Meanwhile, he thinly slices the potatoes with a mandolin and sets them aside. Now, grease a loaf pan with clarified butter. Arrange alternating layers of potatoes, spinach, and stewed onions, seasoning each layer with grated cheese, salt, pepper, and a brush of clarified butter. Press down firmly as you layer. Cover with parchment paper and bake in a conventional oven at 160°C (320°F) for 70 minutes. Once cooked, let it cool completely, then refrigerate for at least 2 hours, or overnight if possible. Cut the mille-feuille into even portions and fry them in a pan with clarified butter until golden and crispy. For the fondue, melt the robiola and cream in a small saucepan over low heat until smooth, then add black pepper. Divide the fondue onto a plate, arrange the crispy mille-feuille portions on top, and finish with black pepper and a sprinkling of nutmeg. Ingredients for the millefeuille: 800 g potatoes 300 g spinach 2 onions 120 g clarified butter 1 clove garlic Grated cheese Salt and pepper Nutmeg For the fondue: 200 ml cream 200 g robiola cheese Black pepper Baking time: 160°C for 70 minutes