• one potato per person (150 g)
  • olive oil
  • tomato
  • mince
  • onion
  • garlic
  • milk cream
  • salt and pepper
  • grated Emmental cheese


Boil the potatoes then scoop out most of their content. The part of the potatoes scooped out will be kept to make the cream. At the same time, make the Bolognese sauce with the meat and tomato fried in olive oil. When the Bolognese sauce is ready, put it into the potato jackets (stuff them).

The cream is made from a sofregit of onion and garlic, the scooped out potato (which needs to be well-fried), the milk cream, and salt and pepper. The contents should then be liquidised using a food mixer to make the cream. The cream forms the base of the dish. The potato goes on top of the cream, with the grated Emmental cheese going on top of everything else. Put in the oven for a while to gratinate and then serve.

El Racó de Sarroca de Lleida (el Segrià)


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