- 500 g of potatoes
- 600 g of porcini mushrooms
- 300 g of fresh tomatoes
- 150 g of mild Pecorino di Moliterno
- 175 ml of extra virgin olive oil
Peel the potatoes and cut them into slices. Place them in a casserole with extra virgin olive oil and minced garlic and cook for a few minutes. Half-way through, remove from the stove. Add the coarsely sliced mushrooms along with the ripe peeled and diced tomatoes. Season with salt and sprinkle with oregano and Pecorino di Moliterno freshly grated. Bake in a preheated oven at 170° C (335° F), 20 minutes. Serve very hot.