Tag: Potato

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.

Invisible potato cake – Italian Cuisine

Peel and wash the potatoes, then cut into thin slices with a mandolin or a smooth blade.

Put them in a large saucepan, fill them completely with slightly salted cold water, bring to a boil and cook for about 5 minutes (the time depends on the thickness of the potato slices: they must be soft but without starting to sfarsi).
Drain and cool.

Meanwhile, prepare the batter: beat the eggs with milk, then add flour, parmesan, salt and pepper and continue to whisk with a whisk until smooth and homogeneous.

Add the potatoes, stir gently, then pour into the mold covered with parchment paper and bake for about 30 minutes in the preheated oven at 180 ° C: the surface of the cake should be golden and slightly crisp.

Your invisible potato cake is ready: gently shake it from the mold and serve immediately.

Recipe Potato gnocchi and beat with butter – Italian Cuisine

Ingredients

500 g potatoes
500 g batate
200 g potato starch
60 g butter
40 g grated parmesan
laurel
fennel
nutmeg
salt

Duration: 1 h 30 min

Level: Easy

Dose: 6 people

For the recipe of potato gnocchi and batata with butter, boil the potatoes with the peel in boiling water for 40 '; peel the batate and cut into small pieces, then boil them without salt with a bay leaf for 25-28 '. Peel the potatoes and mash them together with the batate; mix them with the starch, the parmesan, nutmeg and a pinch of salt.
Form loaves with the dough, then small round dumplings. Boil them in boiling salted water and drain them as soon as they come to the surface, with a skimmer. Melt the butter in a frying pan with some minced fennel and "thicken" with a little gnocchi cooking water, rich in starch. Season the gnocchi and serve them.