Tag: potatoes

Many recipes with potatoes for everyone – Italian Cuisine


How to make perfect roast potatoes and many other recipes to have fun with this versatile and always good ingredient

What is hot or cold? potatoes they always find a place in our table: both with dishes without season, such as fried potatoes or roast potatoes, and in soup version, to warm up when winter comes. In short, we eat potatoes all year round.

Do potatoes contain vitamins?

Compared to the average of vegetables and other vegetables, they are more caloric because they contain a lot of starch (but have fewer calories than bread and pasta). At the same time, however, they are rich in potassium and vitamins of group B (B1, B2, B6) and C. Basso is, instead, the protein content.

Special: recipes with potatoes

History

Now think of the three great fathers of Italian literature: Dante, Petrarca and Boccaccio. Think of the great masters of painting like Cimabue and Giotto. Here, they never ate potatoes (or even tomatoes, of course). As we all know, only after 1492, the year of the discovery of America with Christopher Columbus, do potatoes reach the Old Continent. But the list of illustrious names made above should be much longer, because the European population was very wary of this tuber.
In Italy the potatoes arrived in the second half of the sixteenth century thanks to the Discalced Carmelite fathers, who also explained how they were to be cultivated and consumed.
But we have to wait almost the end of the eighteenth century for potatoes to spread and really become a common food. It is all due to the French agronomist Parmentier Antoine-Augustin who during the Seven Years' War (1756-1763) finds himself a prisoner in Germany, a country where potatoes are spread as food among Prussian soldiers. In addition to appreciating the taste, Parmentier notes its ease of growth in relatively poor soils. So, back home, in years of terrible famine, he proposes them as food to fight hunger. We are now in 1785 when Louis XVI, precisely because of the famine, orders the nobles to force their farmers to cultivate the potato. But distrust, as we know, is difficult to combat, and therefore not much was achieved. Thus we arrive at the well-known stratagem devised by Parmentier himself. This is what happened: we started with the cultivation of potatoes at the Campo di Marte, in a land watched by the royal soldiers, and then spread the word that there was produced a precious plant reserved only for the king. Greed did the rest: many turned into petty thieves even if they took possession of the forbidden fruit. Thus it was that a few years later, in 1789, in the middle of the French Revolution, the potato had already become a popular food.
Returning to Italy, in the middle of the nineteenth century the potato, although it had already arrived for almost three centuries with the Discalced Carmelites, still found much resistance, as evidenced by its scarce presence in the cookbooks of the time. In short, it still took some time for it to become one of our most common, most loved, most consumed foods.

Our recipes with potatoes

Because of its great versatility, potatoes are now among the vegetables with the most variety of preparations. Here are some of ours.

Braised Barolo recipe with mashed potatoes – Italian Cuisine


  • 1 kg hat of the beef priest
  • 800 g potatoes
  • 2 pcs carrots
  • 2 pcs of celery sticks
  • a full-bodied red wine bottle
  • 1 pc large onion
  • garlic
  • milk
  • sage
  • laurel
  • butter
  • cinnamon sticks
  • rosemary
  • Juniper berries
  • extra virgin olive oil
  • coarse salt
  • nutmeg
  • black pepper in grains

For the recipes of braised Barolo with mashed potatoes, peel carrots, onion and celery; cut everything into pieces and add in a pan with the meat, 1 clove of crushed garlic, 1 sprig of rosemary, 2-3 sage leaves, 1 bay leaf, 1 cinnamon stick, a few grains of pepper and 3-4 berries of juniper; add the red wine; seal the pan with the food wrap and marinate in the fridge for 24 hours. Drain the meat from the marinade and dry it carefully, dabbing it with kitchen paper, in order to brown it well. Heat 1/2 tablespoon of butter in a saucepan with a drizzle of oil and a pinch of coarse salt; when the fat begins to sizzle, brown the meat on the open flame for 5 minutes, turning it occasionally; be careful not to pierce it, to avoid the dispersion of the juices. Finally remove it from the pan and remove the cooking fat. Strain the marinade and brown the vegetables, after removing rosemary and cinnamon, in the same pot, with a little oil. Add the meat, the marinade, bring to a boil quickly, cover, cook over low heat for 3 hours, stirring the braised occasionally.
FOR THE PURE: Peel and cut 800 g of potatoes into small pieces, put them in a saucepan, add salt and cover them with cold water. Boil them, until they are cooked but firm. Then pass them with a potato masher directly in the casserole and, out of the fire, mix them with a whisk with 80-90 g of butter, salt, pepper, grated nutmeg and 4 tablespoons of warm milk. Cut the braised meat into slices and serve with its sauce and puree.

Recipe Roast chicken with potatoes – Italian Cuisine

Recipe Roast chicken with potatoes


  • 1 Kg a clean and gutted chicken
  • 800 g ratte type potatoes
  • lemon
  • rosemary
  • sage
  • extra virgin olive oil
  • garlic
  • salt
  • pepper

For the recipe of roast chicken with potatoes, wash the peel of the potatoes well, divide them in half and boil them for 4 minutes in boiling water, then drain them. Divide a lemon into wedges. Stuff the chicken with the lemon wedges, a sprig of rosemary and one of sage.

Tie the legs with the kitchen string so that the chicken keeps its shape during cooking. Place the chicken in a baking dish, massage the skin with salt and pepper, add 2 cloves of garlic with the peel, the blanched potatoes and generously oil them all.

Bake at 200 ° C for 1 hour and sprinkle occasionally with the cooking sauce. Remove the chicken from the oven, place it in the serving dish, collect the cooking juices in a small bowl and serve with a salad. Decorate with rosemary.

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