Stuffed potato baskets

Peel the potatoes and use a potato peeler to cut them into thin strips (around 20). Grease 4 aluminium cups and line them with the potato strips, to form small baskets; bake in the oven for around 8 minutes with the grill function. Remove when the potato strips are golden in colour; leave to cool and place in the fridge for 10 minutes. Remove the baskets from the cups. The filling: Boil the remaining potatoes with the carrot and celery, parboil the Valfrutta Spinach in salted water, squeeze the spinach and leave it to cool. Blend the vegetables in the mixer and mix with the egg, cheese, chives and a handful of breadcrumbs. Fill the baskets and press down the mixture, place in a preheated oven for 15 minutes at 90°. Serve with a sprinkling of parsley.