Tortino Bicolore con Alpino Osella


Prick the potatoes and cook them in their skins in a pan of water (about 45 minutes) or in the microwave (10 minutes). Now peel them and mash them with a fork or a potato ricer. Stir in some butter, grated Grana Padano cheese and salt. Place in the fridge for half an hour.

Boil the spinach and then toss in a frying pan for a few minutes with the finely sliced onion, salt and pepper. Line a baking tin with baking paper, spread out the firm mashed potato and cover with a layer of spinach. Make some gaps in the spinach and fill them with small slices of Alpino Osella, covering the cheese immediately with the spinach. Dust with grated cheese, then sprinkle with breadcrumbs and lay two or three cheese slices in the middle, positioning them to form a diamond shape. Bake in the oven at 170°C for 15 minutes.