PotatoesFirst published: 19/II/05
Baked Potatoes with herbs and sea-salt Ingredients: Potatoes for baking, Garlic, extra-virgin Olive oil, Laurel, Rosemary, Tyme, Sea-salt; Potatoes require to be peeled, washed and dried with a blotting paper. Then they are cut into dice and placed on a baking pan covered with a baking paper film and seasoned with herbs, e.v. olive oil and sea-salt. They cook in the oven for roughly 40 minutes at high t°. Options: a julienne of onions can be added in the baking pan,
Ingredients: Potatoes for steaming, Garlic, extra-virgin Olive oil, Basil, Parsley, Salt, Black pepper; Peeled and washed potatoes are to be cut into dice and placed on the proper pot to steam. When very soft, they will be poured on a boulle and beated with a fork. Separetely, a clove of garlic, some parsley and basil will be hit in the mortar and then added to the potatoes. Generous e.v. olive oil is to be added so as to confer the necessary creaminess. A couple of basil leaves will be matching the soft yellow colour of potatoes and give even more freshness. Options: a julienne of onions can be added in the baking pan, Notes: the best way to have such a cream requires a 1 minute heating on a hot pan where juicy meat has just stopped cooking.
Ingredients: Potatoes for steaming, Milk, Butter, extra-virgin Olive oil, Salt; Just like the previous recipe, potatoes are to be peeled, washed and steamed. Then, they can be put into the potato-masher before filling a boulle with such potato-pasta. A hint of butter, salt and milk are added according to tradition.
Ingredients: Potatoes for steaming, Garlic, a couple of Laurel leaves, 2 spoons of extra-virgin Olive oil, half a glass of Water, Salt; Just like the previous recipe, potatoes are to be peeled, washed, cut into pieces at pleasure and cooked in a narrow pan with all the mentioned ingredient on a gentle fire. The cooking will be a mixture of boiling and light frying; it takes rather short time (10 to 15 minutes) and nothing of the potatoes will be lost as the cream resulting from the starch will be poured on top of the potatoes once on the dish.
For further info and your advice please e-mail me at: coquinaria@domusalessandra.com
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