Tag: Potato

Recipe Potato chips all'amatriciana – Italian Cuisine

Ingredients

1 Kg potato dumplings (goodies)
40 g smoked bacon
a box of peeled tomatoes
a medium onion
extra virgin olive oil
salt

Ingredients for pecorino cheese

Ingredients for parsley

Fresh chili peppers ingredients

Duration: 25 min

Level: Easy

Dose: 4 people

Put the water to boil for cooking. Peel and slice the onion finely. Cut the pancetta into cubes. Fry in a pan with a tablespoon of oil. Add the onion and let it dry. Add the peeled tomatoes, a chopped private chili and cut into pieces and a pinch of salt. Cook until the tomato is unmade and the sauce thickened (10-15 '). Cook the goodies in boiling salted water, collecting them with a slotted spoon when they come to the surface. Season with the sauce, plenty of grated pecorino cheese and chopped parsley.

Potato chips and prosecco: the priest who takes the faithful by the throat – Italian Cuisine

The religious aperitif is an initiative of Fr Gianfranco Formenton, priest of San Martino in Trignano, Perugia. To participate you must be holders of the Mass card "(and not be racist)

Young people prefer to go for a drink rather than going to church: the lack of participation in religious celebrations is a problem that has been a concern for parish priests for years. But Don Gianfranco Formenton, a priest of San Martino in Trignano, in the province of Perugia, never had any intention of resigning himself and, on the contrary, he devised a creative solution to bring the community closer to the Sacraments: he decided to to recover the parishioners "for the throat".

Active on social media, on Facebook he published an announcement addressed to all the faithful: «Air-conditioned rooms, chips and hosts for the little ones, while for the larger prosecco di Conegliano Veneto , for those who will be present at Sunday Mass.

To be able to participate in the religious aperitif it is necessary to be holders of the Mass card, a real point card to reward the most practicing and assiduous faithful. "In addition, the auditorium" San Martino "is available for conventions, conferences, birthday parties for families. IS lunch by reservation! Ad maiorem Dei gloriam! " In short, Don Formenton wants to bring Catholics together even in the name of conviviality: like any self-respecting celebration, even the religious one must be cheered by a banquet.

To which all are invited, except the racists. Don Formenton, which has always conveyed a message of peace and welcome towards migrants, already in 2015 had posted a sign on the door of the other parish that has been leading for many years, that of Sant'Angelo in Mercole in Spoleto: « this church Entry to racists is prohibited: come back to your home! .

Compared to the initiatives of Don Gianfranco, someone has turned a nose. Many young people, on the other hand, have collected his amusing invitation, e they came back to populate the church together with friends.

How to prepare the potato omelette – Italian Cuisine

Recipe poor of the Italian tradition, it is a dish that always like and that is prepared in a very short time (and you can also turn it into a delicious finger food)

There potato omelette It is a simple dish of Italian tradition, easy to prepare and that can be considered a single dish, accompanied by a mixed salad. Potatoes, eggs and cheese are the main ingredients of this recipe, which can also be added tomatoes, herbs and onions to enrich its flavor.

Potato omelette: the recipe step by step

The ingredients for 6 people are: 6 eggs, 500 g of potatoes, a sprig of parsley, 100 g of parmesan, salt, pepper.

First you must peel and cut the potatoes into slices, then in a saucepan boil some water with a pinch of salt and blanch for five minutes, then drain them, making them cool down in a bowl. In a plate break the eggs and start beating them with a fork. Add a pinch of salt, pepper, cheeseor and mix well, to prevent lumps from forming. Add to the eggs chopped parsley and mix all the ingredients well.
In a large saucepan (a pan with high sides) heat a little extra virgin olive oil, pour the potatoes well drained and cooled (if still hot they would immediately make the eggs) and over the eggs, then cook with a lid on low heat for about ten minutes.
After this time turn the omelette with the help of the lid and leave another 10 minutes on the stove, this time without the lid. Move the pan to prevent the mixture from sticking.
When the omelette will be well firm and compact, pour it on a plate covered with absorbent paper and let it cool. Serve with a fresh salad or a diced vegetable.