First put the potatoes in a pan full of cold water and cook for about 40 minutes or until they are well cooked, then drain them, peel them, mash them with a fork and let them cool.
In the meantime that the potatoes cook, wash the peppers, peel them, cut them into strips and then into small pieces, then brown them in a non-stick pan with garlic and oil, add salt and cook for about 10-15 minutes or until they are soft. . Also let the peppers cool.
At this point, when the potatoes and peppers are both lukewarm, put them in a bowl together with coarsely chopped olives and cheese, then lightly salt and mix until a homogeneous and compact mixture is obtained.
With slightly damp hands, form the meatballs, then pass them first in the flour, then in the lightly beaten egg and finally in the breadcrumbs.
Heat the seed oil in a pan and fry the meatballs, making them brown well from all sides. As they are ready, drain the meatballs on kitchen paper. (Alternatively, cook them for about 20 minutes at 190 ° C in a preheated convection oven.)
The pepper and potato meatballs are ready, serve hot or at least warm.
As an appetizer or as a highlight of a brunch: all the good reasons (and a recipe) to choose California Plums
Maybe not everyone knows that … nobody grows plums of such high quality as in California. Thanks to the climate, the long hot seasons and the cool evening temperatures, rigorous agricultural standards but above all the variety. California Plums are in fact different from all the others: they come from a French plum graft and have been specifically developed to be dried, because they ripen completely on the tree without fermenting. For two centuries they have been a true excellence, processed and packaged to protect their nutrients and without the addition of sugar – from the Sacramento and San Joaquin Valleys to our tables.
They are excellent for breakfast, as a snack but also in savory recipes with a summer flavor, such as these easy-to-make tartlets and perfect to serve both at the table and for an aperitif standing up. We at La Cucina Italiana California Plums have cooked them like this.
Ingredients for 4 tartlets 200 g goat cheese 160 g goat (goat or cow) 150 g yogurt 80 g Tuscan rigatino (bacon or bacon) 20 g pine nuts 12 California plums 1 sheet of brisée pasta with aromatic herbs (thyme, parsley, mint) salt – pepper
Preparation Preheat the oven to 200 ° C. Cut out 4 discs of shortcrust pastry of 14 cm in diameter and lined them with 4 tartlet molds of 10 cm in diameter. Line them with parchment paper, fill them with dry beans and bake at 200 ° C for 15 minutes.
Mix the robiola, goat cheese and yogurt to obtain a cream. Chop the aromatic herbs and 4 plums and add them to the mixture; season with salt and pepper.
Remove the tartlets from the oven and let them cool. Spread the rigatino slices in a plate and dry them for a few minutes in the oven at 200 ° C.
Distribute the cream in the tartlets with a pastry bag or with a spoon; add a few slices of rigatino, the remaining prunes and pine nuts. Decorated with aromatic herbs.
If you think you are not able to cook a pasta with fish, try our recipes and you will change your mind
A first based fish and seafood it's always a great idea, especially in the summer. But who wants to clean the fish? So here it is some quick and easy ideas to bring extraordinary dishes to the table without much effort.
Clams mussels, shrimps and salmon
If you want to try an easy recipe with fish, these are the suitable ingredients. The clams they are very easy to prepare because you just have to cook them in a pan with oil and garlic, and especially with the lid. For the mussels the same is true, but they must be cleaned by removing the external beard and scraping the shell well. Don't worry, you often find them ready for cooking in a fish shop. The smoked salmon it is in the fridge counter of all supermarkets, just choose one of excellent quality. Prawns, shrimps and prawns they are easy to clean because it is enough to remove the shell and the external black casing and they are suitable for many preparations. If you are not able to clean fish, we do not recommend fish with bones and thorns, such as le mullet, while you can use gods tuna fillets, swordfish and salmon simply cut into cubes and cook in a pan with the cherry tomatoes for a simple and tasty dressing. Cuttlefish, octopus, squid and baby octopus? They are excellent, but buy them already clean! And above all attention to cooking because they easily become chewy and hard.
Spaghetti with mussels.
The secret is in cooking
Those who know how to cook fish say that there is nothing easier, the secret is cooking. The fish seasoning cooks for a short time and must always be brittle enough to accommodate the pasta still al dente and wrap it well. There pasta with clams, for example, it is drained a few minutes before and then passed again in a pan with the sauce of clams, in this way it releases the starch and makes everything more creamy. Some add flour as a thickener, but we consider it an unacceptable mistake. If instead of pasta use the couscous, bulgur or fregola, remember to cook them in a pan together with the seasoning left a little brothy, or cook them first leaving them a little behind cooking. In order to never make a mistake with the pasta-fish pairing, we advise you, in doubt, to always opt for the gnocchi which are simply sautéed in the pan for a minute with the dressing. Finally, if you are not an expert, but still want to try a first course based on fish, avoid above all things risotto, excellent, but very difficult.
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