Tag: Potato

Mini turkey burger and zucchini with a side of potato croquettes – Italian Cuisine

All the kids love them, but if you prepare them you won't forget to accompany them with a special side dish like Mickey Mouse The Croccomagias!

A plate colorful, delicious and tasty, perfect for a special lunch, a picnic in the park or even as a menu for a birthday party. When children are proposed sandwich with hamburger it's always a guaranteed success!
The preparation does not require much time or great cooking skills, the important thing is choose fresh and quality ingredients, and follow our recipe step by step to help you prepare delicious turkey and zucchini-based burgers, so in addition to meat, children will not be able to say no to vegetables this time!

To make the menu even more fun and cheerful, they think the Pizzoli Croccomagias, a side dish that certainly the little ones will appreciate. Crunchy on the outside and soft on the inside, the Croccomagie are the only potato croquettes approved by Mickey Mouse and born from the partnership between Pizzoli & Disney. To bring them to the table, all you need is a baking sheet covered with parchment paper and 20 minutes available and you're done.
Now there's really nothing left, the fun can begin!

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For 4 people
Preparation time: 25 minutes
Difficulty level: medium

Ingredientthe

340 g of Croccomagie Pizzoli
4 milk rolls
a small cluster tomato
200 g of minced turkey meat
80 g of zucchini
4 leaves of a heart of salad froths
1 egg
a bunch of basil
120 g of Greek yogurt
an untreated lemon
extra virgin olive oil
salt

Method

Place the Croccomagie Pizzoli in a baking pan lined with baking paper and bake in a preheated oven at 180 ° for 20 minutes.
Peel the courgette, wash it and grate it with a grater with large holes. Squeeze it lightly and mix it in a bowl with the minced turkey meat, a pinch of salt, the beaten egg and 4 chopped basil leaves.
Carefully mix the ingredients, divide the mixture into 4 portions of the same weight and form 4 burgers slightly larger than the diameter of the sandwiches.
Grease a non-stick pan with a teaspoon of oil and cook the mini burgers for 5 minutes, turning them on both sides.
Mix the yogurt with the grated rind of half a lemon and 4 chopped basil leaves.
Wash the tomato and cut it into slices, wash and dry the salad leaves as well.
Cut the sandwiches in half and lightly toast them on the cut side, spread them with the yoghurt cream, continue adding the chopped salad, a slice of tomato and a mini burger, and reassemble the sandwiches and serve with the hot Croccomagie.

Enjoy your meal, both young and old!

how to make the Bavarian potato salad, the recipe – Italian Cuisine

Comes from Germany and generally accompanies meat dishes. It is simple but rich: try it for example with frankfurters or shin

You will certainly have tasted it in some typical restaurant or directly in Bavaria or in the Südtirol: it is about Kartoffelsalat, or theBavarian potato salad. It has nothing to do with the typical side dishes made with Italian potatoes, but it is equally good and particular. It is used in Germany to accompany meat dishes, such as i würstel or it shin.

You can prepare in advance and lasts for a couple of days if kept covered with the film in the refrigerator. But choose the potatoes well: they must be sodas after cooking and do not crush. Then opt for non-floury or too large tubers and boil them with the peel. Here's how to proceed.

The recipe for Bavarian potato salad

Ingredients

1 kilo of potatoes
300 ml of meat broth
2 tablespoons of extra virgin olive oil
4 tablespoons of wine vinegar
2 small onions
1 tablespoon of liquid cream
Salt and Pepper To Taste
dill or chives if you like

Method

Boil the potatoes in salted boiling water with the peel, after having cleaned them well. Check the cooking with a fork so that it is not excessive. Drain and leave to cool.

Separately peel the onions and cut them into small cubes, heat the broth (if you do not have the possibility to prepare it in advance, use a meat cube) and place the onions. Let them cook until they soften. Then add all the other ingredients, such as vinegar, oil.

Peel the potatoes, cut them into thin slices and transfer them to a large bowl. Add the broth and the onions and the cream. Season with salt and pepper. Season to taste with thinly sliced dill or chives. Mix everything. Let it rest for an hour, so that the broth is completely absorbed by the potatoes.

Serve the warm Bavarian potato salad.

Tuna and potato meatballs recipe – Italian Cuisine

Ingredients

340 g tuna in drained oil
300 g small potatoes
120 g peanut oil
40 g breadcrumbs
10 g capers in salt
an egg
thyme
lemon
mustard
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Easy

Dose: 18 pieces

For the recipe of the tuna and potato balls, cook the whole potatoes with the skin in plenty of water for about 30 minutes, then peel and mash with a potato masher. Desalinate and chop the capers; also mince the leaves of 2 thyme-tipped almonds. Mix the mashed potatoes with the finely chopped tuna, capers and thyme, adjusting with salt and pepper. Form small patties (you will get about 18). Bread them with the breadcrumbs and brown them in a pan in 4 tablespoons of olive oil, seasoned with a couple of thyme sprigs, for a minute on each side. Drain on kitchen paper.
For mayonnaise: Blend the egg with a hand-held blender with a teaspoon of mustard, a tablespoon of lemon juice and a pinch of salt, pouring the peanut oil flush. Add the leaves of a sprig of thyme and a grated lemon peel. Serve the meatballs with mayonnaise or with the hot sauce of fried pasta.