Tag: mashed

Recipe Mashed oil and crunchy ribbons – Italian Cuisine


  • 600 g potatoes
  • 50 g vegetable broth
  • 1 pc carrot
  • 1 pc spring onion (green part)
  • 1 pcs courgette
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of pureed oil and crunchy ribbons, boil the potatoes for about 40 minutes from the boil.
Peel the carrot and cut it into strips with a potato peeler. Cut the courgette in the same way, using both
the peel is the pulp. Slice the green part of the spring onion, vertically or obliquely, obtaining very thin strips. Prepare two bowls full of water and ice: collect carrots and courgettes in one and the spring onion in the other. Let the vegetables rest for about 20 minutes, until they curl and become crunchy. Peel the potatoes, mash them with a potato masher and whip them with the electric whisk, adding the broth, 100 g of oil and a pinch of salt. Mix the 3 vegetables drained with water in a bowl, season with a little oil, salt, pepper and serve over the mashed potatoes.

Recipe Millefeuille of crackers with mashed potatoes and cheese – Italian Cuisine


  • 500 g potatoes
  • 100 g butter
  • 3 pcs savory cracker packages
  • Grana Padano Dop
  • extra virgin olive oil
  • salt

For the recipe of the cracker puff pastry with mashed potatoes and cheese, peel the potatoes, cut them into large pieces and boil them in salted water for 30-35 minutes; drain them, pass them in the potato masher and mix the pureed obtained with the butter. Let it cool down. Spread a bit of purée on all the crackers (or distribute it with a pastry bag, for a more precise result); sprinkle with plenty of grated parmesan. Arrange the crackers in a baking dish by overlapping them on the long side to create an oblique puff pastry; season with more grated parmesan and a drizzle of oil and put it under the grill at 180-190 ° C for 10 minutes, until the crackers are golden brown and the cheese is melted. Serve immediately.

the mashed friendship that comes from France. How to do it – Italian Cuisine


It looks like a classic mashed potato, but it is much more: a dish with an ancient history that celebrates conviviality. Let's find out the recipe for this comfort food to share

THE'aligot it is a typical dish of Aubrac, a village south of the France.
The original recipe was composed of bread and cheese and it was a unique dish offered by the monks to the pilgrims who were passing by on the Camino de Santiago de Compostela, they asked ali quid, that is, something to eat.
Ali quid then it became aliquot and finally aligot, turning into a dish based on potatoes and cheese which is being prepared today.
In the recipe that we propose in fact, that spread in more recent times, there is no bread and in its place there are potatoes.

The mash of friendship

The aligot is essentially a mashed potatoes enriched with cheese, butter, cream and garlic.
It can be served as a single dish or as a side dish to accompany the meat, but it is also excellent as a first course. Needless to say that for the taste and softness this is in all respects a true comfort food.
The characteristic of this dish is the consistency given by the presence of cheese and cream, which allowed to obtain the so-called ruban de l'amitié, that is friendship band.
Tradition wants, in fact, that the diners share the Aligot from the same plate as a sign of friendship and conviviality.
It can be served as a fondue and accompanied with croutons.
Everyone, with a special toothpick, can dip his crouton in the hot pot of potatoes and cheese.

How to make mashed potatoes well

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The recipe of aligot

Ingredients

500 g of floury potatoes
250 g of fresh toma
100 ml of fresh
cream
50 g of butter
a clove of garlic
salt and pepper

Method

Boil the potatoes with the peel starting from cold water.
When they are soft crush them and, if you want a softer consistency, blend them.
Cook over a very low heat with the butter and then add the already hot cream, the minced garlic (if you like) and the cheese.
Stir until all is well blended.
The aligot is ready when you take the potato and cheese puree from the pot with a wooden spoon and a kind of ribbon will come out of it.
Add salt and pepper to taste.

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