Here's how to prepare our traditional baked potato recipe, a simple and classic side dish ideal to accompany any courseFor the recipe for roast potatoes, peel the potatoes, wash them and cut them into cubes of 2-3 cm each side; boil them in salted water and acidulate with a little vinegar for 4 minutes. Drain and spread them on a plate, season generously with oil, salt, rosemary, add a clove of garlic with the peel and bake at 180 ° C for 15 minutes, turning them gently from time to time. Serve hot.
Anchovies and potatoes cooked together in the oven with a golden breading. A mouth-watering pairing!
This is a dish that it costs very little because it is made with very few cheap ingredients. Only potatoes and anchovies and little more.
Obviously the freshness of the fish makes the difference, so choose it carefully in your trusted fish shop.
The anchovies cost so little and are so easy to find that it is not worth choosing the frozen ones.
How to clean anchovies
Even if you are not very good at preparing fish dishes, don't worry because anchovies are very easy to work with.
Just remove the head with your hands, then with your thumb pull away the bone and entrails, finally, rinse very well under a jet of cold water.
Anchovies are very good either breaded and fried in abundant hot oil, either simply baked in the oven with breadcrumbs and parsley.
How to clean anchoviesHow to clean anchoviesHow to clean anchoviesHow to clean anchoviesHow to clean anchovies
Potato and anchovies pie recipe
With anchovies, together with potatoes, you can make this pie, perfect to bring to the table if you have guests because it is very nice to present. To prepare it, first of all boil the potatoes with the peel.
Mash them with a grinder and season with one egg, grated parmesan, chopped parsley, salt and pepper. If you want, add a clove of crushed garlic.
Butter some aluminum single-portion molds and then sprinkle with breadcrumbs.
Line the molds with the well cleaned anchovies arranging them neatly on the bottom and on the edges.
Add to the center of each stencil the potato mixture and close with other anchovies.
Season with a little olive oil and cook at 200 ° for about 20 minutes. Serve the hot pies after removing them from the molds and accompany them with grilled vegetables or with a cherry tomato sauce.
Piadina stuffed with sweet potato, figs and rocket
Servings: 8
Total time: 105
Cooking time: 105
Ingredients description: 500 g flour plus a little – 500 g sweet potatoes – 250 g 8 firm figs – 100 g lard – 3 bunches of hulled rocket Ò garlic – tarragon Ò vegetable stock Ò butter – extra virgin olive oil Ò salt Ò pepper
Ingredients: 500 grams plus flour a little | 500 grams sweet potatoes | 250 grams firm figs | 100 grams lard | 3 bunches of rocket salad | garlic | tarragon | vegetable broth | butter | extra virgin olive oil | salt | pepper
Preparation: 1 Form a fountain with the flour, add 5 g of salt and lard; Start kneading by adding 250 g of water, a little at a time. 2 Work long: the dough will be quite tough, but rightly so. Collect it in a bowl, seal it with plastic wrap and let it sit for 30 in the fridge. 3 Peel the sweet potatoes and cut them into touches. 4 Collect in a casserole a clove of garlic, 2 tablespoons of oil, add the touches of potato, brown them for a few minutes, then begin to wet with the vegetable stock until they are covered. Reduce the heat and cook uncovered for 10; remove garlic, add 5 g of tarragon leaves and cook for another 30 more. 5 Make dough balls of about 100 g each, place them on a lightly floured tray, cover them again with plastic wrap and let them rest in the fridge for others 30. 6 Mix the potatoes in cream and season with salt and pepper. 7 Peel the figs, cut them into touches and brown them in a pan with a knob of butter and a pinch of salt for a couple of minutes. Salt and pepper. 8 spread each ball of dough into a fairly thin disk. 9 heat up a non-stick frying pan without fat and cook the tortillas for less than 1 per side. 10 spread the cream on the piadinas, and complete with the figs and the rocket.
Step: 1 Form a fountain with the flour, add 5 g of salt and lard; start kneading by adding 250 g of water, a little at a time. | 2 Work for a long time: the dough will be quite tough, but rightly so. Collect it in a bowl, seal it with plastic wrap and leave it to rest in the fridge for 30 minutes. brown them for a few minutes, then begin to wet with the vegetable stock until they are covered. Reduce the heat and cook uncovered for 10; remove garlic, add 5 g of tarragon leaves and cook for another 30 more. | 5 Make dough balls of about 100 g each, place them on a lightly floured tray, cover them again with plastic wrap and let them rest in the fridge for others 30. | 6 Blend the potatoes in the cream and season with salt and pepper. | 7 Peel the figs, cut them into touches and brown them in a pan with a knob of butter and a pinch of salt for a couple of minutes. Add salt and pepper. | 8 roll each ball of dough into a fairly thin disk. | 9 heat up a non-stick frying pan without frying and cook the tortillas for less than 1 per side. | 10 spread the cream on the wraps, and complete with the figs and the rocket.
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