Autumnal Tiella: potatoes, fresh mushrooms and baked lampascioni gratin

Potato, Mushroom, and Lampascioni Tiella is the ultimate autumn comfort food, a dish that warms the heart on evenings when temperatures drop and you long to retreat to the kitchen. When fresh mushrooms appear in markets and the air becomes crisper, it's the perfect time to turn on the oven and let yourself be enveloped by the aromas released during cooking.

This unique baked dish celebrates autumn flavors in their most authentic expression: fleshy mushrooms release their fragrant juices, potatoes soften, absorbing all the flavors, and lampascioni add that slightly bitter note that balances the sweetness of the vegetables. The heat of the oven transforms simple ingredients into a rich and enveloping dish.

The two-phase cooking technique guarantees a perfect result: the first covered phase allows the ingredients to cook uniformly in their steam, maintaining the necessary moisture, while the second uncovered phase creates that golden gratin that makes every portion irresistible. Our "Tradizione" extra virgin olive oil enhances the natural flavors of each ingredient without overpowering them, creating a complete gustatory harmony.

Lampascioni, wild bulbs with a characteristic taste, are an ingredient that makes this tiella unique and special. Their distinctive flavor perfectly integrates with the earthiness of mushrooms and the sweetness of potatoes, while grated Parmesan forms a savory crust during cooking that contrasts with the softness of the underlying layers.

This tiella is the perfect dish for autumn Sundays, when you have time to prepare something slowly and gather around the table to share a meal that tastes like home and warmth. Served steaming directly from the baking dish, it brings with it all the comfort you need when it's cold outside and you warm up inside with the flavors of the season.

Preparation time: 20 minutes
Cooking time: 45-50 minutes
Difficulty: Easy
Servings: 3 people

INGREDIENTS

250g mushrooms
500g potatoes
A bunch of parsley
10 cherry tomatoes
2 tablespoons grated Parmesan
1 clove garlic
"Tradizione" extra virgin olive oil Oleificio Fratelli Vieste
Lampascioni Oleificio Fratelli Vieste

PREPARATION:

1- Slice the mushrooms thickly and arrange them at the bottom of a baking dish greased with extra virgin olive oil. Season with salt and add about half a jar of lampascioni.

2- Cut the potatoes into wedges, place them in a bowl, add the chopped cherry tomatoes, garlic clove, chopped parsley, and season with extra virgin olive oil to taste, salt, pepper, and grated Parmesan. Mix well.

3- Arrange the seasoned potatoes over the mushrooms, leveling well. Finish with another drizzle of oil and grated Parmesan.

4- Bake at 180 degrees (fan-assisted) covering the baking dish with an oven-safe lid or aluminum foil for about 30 minutes. When the potatoes are soft, remove the lid and continue baking until golden brown, for about 15/20 minutes. Serve hot.