Fondant Potatoes with Porcini Mushrooms and Caciotta with Cervia Salt.


16 little potatoes

2 medium-sized porcini mushrooms

200 g of Caciotta withsweet Cervia Salt

2 cucchiai di olio d'oliva extravergine




- Wash well the potatoes and cook them starting with salty cold wateruntill they will be tender in their centre.

Let cool.

- Meanwhile chop the caciotta. Clean very carefully the mushrooms with a damp paper towel, cut into little cubes and mix with the caciotta.

- Remove the upper part of the potatoes and dug a little in the centre with the add of a spoon.

Stuff them with the mixture of mushrooms and caciotta previously obtained and season with thyme and olive oil.