Potato “Spaghetti” with Aromatic Bread
- 300g veggie slices
- 4 peeled yellow-flesh potatoes
- 200g breadcrumbs
- 1 garlic clove
- 2 thyme sprigs
- 2 tablespoons of extravirgin olive oil
Cut the potatoes using a circular vegetable cutter in strands long like spaghetti. Soak in cold water for at least 30 minutes. Heat some oil in a pan and then golden the breadcrumbs, paying attention not to burn. Remove from heat, once toasted and place in a bowl. Add grated garlic and thyme leaves. Add 4 tablespoons of oil in the same pan and then quickly sauté the potato spaghetti. Add the chopped veggie slices as soon as the spaghetti soften and sprinkle over the breadcrumbs. Put aside for a couple of minutes, necessary to melt flavours, and serve.