Tessa Gelisio, la ricetta del tortino di patate e carciofi di Cotto e mangiato

Tessa Gelisio e la ricetta del Tortino di patate e carciofi, un ottimo piatto da servire sia come antipasto sia come contorno. E’ successo oggi a Cotto e mangiato.

Cotto e mangiato

La conduttrice di Cotto è mangiato si è messa ai fornelli proponendo un piatto che può essere presentato come antipasto oppure come contorno. Si tratta di un tortino di patata e carciofi. Ma cosa serve per preparare questo piatto versatile?

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La ricetta del Tortino di patate e carciofi di Cotto e mangiato

Il tortino di patate è un evergreen versatile e gustoso, un piatto che può essere arricchito con numerosi prodotti e servito in diverse versioni. La versione di Tessa Gelisio è arricchito con carciofi e provola. Ecco il necessario per la creazione del piatto:

  • 6 carciofi;
  • 800 g. di patate;
  • 1 uovo
  • 1 spicco d’aglio
  • provola.


  • Rosolare in padella uno spicchio d’aglio e aggiungere le teste di carciofi affettati sottili. Lasciare stufare in una padella con il coperchio;
  • lessare le patate (Tessa Gelisio per accorciare i tempi le cuoce in una pentola a pressione);
  • una volta cotte, schiacciare le patate e aggiungere l’uovo, sale, pepe e formaggio grattugiato;
  • oleare degli stampini usa e getta e ricoprire di pangrattato sia il fondo che i bordi;
  • creare un fondo di patata nello stampino, disporre i carciofi, aggiungere dei pezzettini di provola e ricoprire con un ulteriore strato di patate;
  • ultimare con uno strato di pangrattato e di olio.

Infine, infornare i tortini per 15-20 minuti a 180°. Il tortino di patate e carciofi di Tessa Gelisio è Cotto (sfornato) e mangiato.

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Ma durante la puntata Tessa Gelisio non è stata l’unica a mettersi ai fornelli. Davanti allo chef professionista Franco Alberti è andata avanti la gara tra i giovani chef che competono per vincere la borsa di studio messa a disposizione da Cotto e Mangiato. Manca ormai poco e la competizione tra i giovani cuochi giungerà al termine.

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