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How to cook potatoes. But also some of their history – Italian Cuisine


The potatoes are very versatile tubers, excellent in the kitchen for the preparation of both sweet and savory dishes: here are all our tips for choosing, storing and cooking them.

Let's talk about potatoes!

Potatoes are the most consumed and cultivated food in the world

And they have ancient origins. The Incas called them "papas". They arrived in Europe only in the sixteenth century by the Spanish conqueror Francisco Pizarro.

There are many varieties of potatoes, about two thousand

Two thousand varieties of potatoes that can be divided into two large groups: white-fleshed potatoes, more floury and suitable to be crushed for the preparation of mashed or gnocchi, and yellow-fleshed potatoes with compact pulp and therefore suitable to be cooked whole or fried .
Then there are purple potatoes, American potatoes and many other lesser-known qualities, however, on our tables.

The potatoes, as well as good to eat, are also healing

They have deputative, sedative, anti-tumor and diuretic properties and can also be consumed by diabetics because their fibers easily absorb sugars.
Moreover, the cooking water of the potatoes is an excellent remedy against rheumatic pains, while with a slice of potato you can soothe burns.

How are potatoes chosen and stored?

First you have to check the peel that must be compact and not wrinkled or soft. It does not even have to show spots or small shoots. In this case it means that the potatoes are aged. Do not throw them, simply remove the sprouts and use them to make the gnocchi.
Potatoes should not be kept in the refrigerator because the temperature is too low. Better to place them in a cool and dark place like a cellar. Wrap them with newspaper and keep them longer.

How to cook potatoes?

Potatoes can be prepared in a thousand ways and never lack in Italian kitchens.
The most common are the baked potatoes, but they are also excellent fried both sliced ​​and chopped, or simply steamed or boiled and then seasoned with oil and salt.
With potatoes you can also prepare excellent velvety, mashed potatoes and dumplings. The limit is only our imagination.

How much do the potatoes have to cook?

The cooking times of the potatoes vary obviously according to the size of the potatoes to the type of cooking. For boiled potatoes it goes from a minimum of 15 minutes after boiling up to 35-40 for very large potatoes. The same goes for baked ones.
The fried potatoes, which usually have to be cut into sticks about 3 cm thick, are cooked in 12 minutes in boiling oil. Since the variables are different, we recommend sticking them with a fork, if it enters easily (up to the heart) then it is time to remove them from the heat. Beware because the raw potato is not at all pleasant!

10 recipes with potatoes

Recipe Gattò of potatoes with coffee – Italian Cuisine


  • 650 g potatoes
  • 2 eggs
  • Grated Grana Padano Dop
  • bread crumbs
  • nutmeg
  • butter
  • salt
  • pepper
  • grinded coffee

For the recipe of coffee potato gattò, prepare the puree: boil 600 g of potatoes (keep aside a small one); peel, mash and mix immediately with a spoonful of butter (30 g), 3 generous tablespoons of grated parmesan (30 g), salt, pepper and nutmeg; stir for a while, then mix the eggs.
Peel and finely slice the remaining potato and incorporate it into the mashed pot, keeping aside a few slices. Transfer the mashed potatoes into a baking dish; cover the surface with the potato slices kept aside, grated parmesan, breadcrumbs and small flakes of butter. Bake the gattò at 180 ° C for 30 minutes. Baked and scented with a little 'coffee powder or with a few drops of coffee mocha.

Fried ravioli with potatoes and bubbles: the smart-chic Christmas appetizer – Italian Cuisine


There is no broth and it is not a first: we give a twist to the classic ravioli with a crispy fry and a filling of potatoes, ham and mozzarella. A whim to eat standing while you unwrap the presents and toast with an elegant brut sparkling Trentodoc

It's time to think of the Christmas menu! Do you already have any ideas? We give you a suggestion, or rather three: one for thestarter (below), one for the main door and one by one pre-dessert really special. And for every course we will also advise you the bubbles to match!

Ravioli yes, but fried and eaten with your hands

To start we imagined one informal proposal that warm the atmosphere and that, after the first greetings and best wishes, melt your guests in chatter and laughter, while you toast and discard the presents. It is about ravioli as tradition dictates: abandoned, however, the stock that makes them a classic first course of parties, they become fried and stuffed with potatoes, ham and mozzarella, turning into a surprising appetizer. Served in Christmas baskets that the guests can pass among them, can be tasted even without being seated at the table, like a standing aperitif, eating them directly with le hands (do not forget, by the way, to make small napkins available!).

Sparkling wine to toast: who starts well …

Accompany the ravioli with a glass of Rotari Brut Trentodoc with which to toast at Christmas by officially opening the lunch: from elegant bubbles, perfect to celebrate special moments, this classic mountain method sparkling wine from the scents of ripe yellow fruit, citrus fruit and bread crust, with his wide and rich taste gives the right freshness to the palate at every sip.

The recipe of fried potato ravioli

Here's how to make fried potato ravioli. The recipe is simple and requires approximately one hour of time. We advise you to use one Trentino mountain potato with very solid and tasty pasta. You can find it only from autumn to spring because it comes preserved in its natural state without subjecting it to chemical treatments, but exploiting the low temperatures of the altitude.
Once ready, it is important then that you serve the ravioli immediately, again very hot and crisp.

Ingredients for 12 people
500 g potatoes
500 g flour
350 g mozzarella
100 g cooked ham
an egg
nutmeg
fry oil
salt

Method
Boil the potatoes with the peel, drain them, peel them, pass them, collect them in a bowl and, still warm, mix them with the flour, an egg, a pinch of salt and a grated nutmeg.

Transfer the dough on a floured surface, work it briefly and let it cool. Chop the cooked ham along with the mozzarella.

Roll out the dough into a sheet of 3 mm thick, cut it into squares of 7 cm on each side, put at the center of each a teaspoon of chopped then close by folding them in a triangle: you will have to get around 36 ravioli.

Fry them in plenty of hot oil (they must float), drain them with a perforated spoon as soon as they are golden brown, then drain them on a double sheet of kitchen paper and serve them.