Mushroom and potato parmigiana with grape tomato sauce with white truffle

To prepare a good mushroom and potato parmigiana, clean the mushrooms well without wetting them by scraping the earth away with a knife and then cut them into slices about 50 mm thick. Put a couple of spoonsful of oil into a frying pan with the slightly crushed garlic and brown the mushrooms on both sides ensuring that the slices remain whole; season to taste. Prepare the potatoes in the same way - wash, peel and cut them into slices, brown them in a frying pan with oil and slightly crushed garlic; season to taste at the end of cooking. Form the mushroom and potato parmigiana in vertical layers in a greased casserole dish - spread a few spoonfuls of Petti organic datterini passata flavoured with white truffle - organic grape tomato purée on the bottom of the dish and then create vertical layers with slices of potatoes, mushrooms, a few spoonfuls of tomato and parmesan cheese until the dish is full. Cook the mushroom and potato parmigiana in a preheated oven at 180/200° for about 25 minutes and serve just below room temperature.