The recipe for this week has to do with the summer. And it has a name that remembers it, but at the same time is a recipe very nutritious and as always very easy to perform. Let’s imagine for a short time that we are in the territories influenced by the Mediterranean climate while we dream of a never ending summer.
- Small potatoes
- Small tomato slices
- Mint leaves
- Parmesan cheese
- We make parallel cuts in the potatoes. Slice thin slices of tomato and introduce them into the cuts made in the potatoes, next to the mint leaves and the parmesan cheese. It does not really matter how you do it.
- Squeeze the lemon on top of the potatoes. Add salt and pepper.
- Heat the oven and after 5 minutes introduce the preparation made in point 1.
- They are left in the oven until they have browned (a small trick to see if they are listed is to try to insert a toothpick into the potato, depending on the difficulty you can realize how much you lack), I usually leave them between 45 minutes and 1 hour.