Tag: potatoes

Tuna meatloaf, potatoes and anchovies – Italian Cuisine

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The Tunafish balls It is a simple and delicious recipe. An excellent alternative to the classic meatloaf very tasty and prepared with a few easily available ingredients. It is a second practical dish that you can prepare in advance and keep in the refrigerator until lunch, you can serve it hot or cold, you can also decide to take it on a trip or in an office already cut into slices. It is suitable for everyone … the perfect recipe for children to eat fish!

There are more ways to cook the Tunafish balls, Salt and pepper in this recipe it is baked in the oven making it golden on the outside and soft on the inside. Tuna, boiled potatoes, parmesan, breadcrumbs are the main ingredients of the traditional dish but if you want to make it even more delicious, you just need to add capers, anchovies and olives as suggested in this appetizing Salt & Pepper target.

How to prepare tuna meatloaf, potatoes and anchovies

1) Lessa le potatoes in salted water for about 40 minutes. Scholale, let them cool, peel them and crush them with a fork, leaving some whole pieces; put them in a bowl and add the tuna chopped and drained from the preservation oil.

2) Add the aromatic mince (parsley, thyme), 30 g of grated Parmesan cheesethe salt and a sprinkling of pepper. Combine 1 tablespoon of bread crumbs and bind with 2 eggs; work the dough with dampened hands to mix all the ingredients well until the mixture is compact and homogeneous. If necessary, add more Parmesan.

3) With hands moistened give the mixture a cylindrical shape; gently pass the meatloaf obtained in the beaten egg and sprinkle it evenly with plenty of breadcrumbs. Finally, place it in one baking tin greased with 3 tablespoons ofextra virgin olive oil.

4) cook the Meatloaf in oven already hot a 180 ° for 30 minutes about. Turn it halfway through cooking with the help of 2 scoops, being careful not to break it. Bake and let the Tunafish balls, slice it and serve after flavoring it, if you like, with a generous grinding of pepper.

If you want to make your tuna meatloaf more appetizing

1758101) After having boiled, peeled and crushed the potatoes, put them in a bowl and add the capers, the aromatic mince (parsley, thyme), le black olives coarsely chopped and le anchovies chopped.

2) Drain the tuna from the preserving oil, mince it and add it to the potatoes. Add 30 g of grated Parmesan, 1 tablespoon of breadcrumbs, a pinch of salt and bind with 2 eggs; work the dough with dampened hands to mix all the ingredients well until the mixture is compact and homogeneous. If necessary, add more Parmesan.

3) With your hands moistened, give the mixture a cylindrical shape; gently pass the meatloaf obtained in the beaten egg and sprinkle it evenly with plenty bread crumbs. Finally, place it in a baking pan greased with 3 tablespoons of oil and add the shallots cut into regular wedges.

4) Put the Tunafish balls in a preheated oven at 180 ° C and cook for about 30 minutes. Turn it halfway through cooking with the help of 2 scoops, be careful not to break it. Take it out of the oven, let it cool, slice it and serve after flavoring it with a generous grinding of pepper. It is also excellent cold, accompanied by some sauces.

Scampi recipe with potatoes and snow peas – Italian Cuisine

Scampi recipe with potatoes and snow peas


  • 350 g new red potatoes
  • 250 g snow peas
  • 20 pcs whole prawns

For the scampi recipe with potatoes and snow peas, cut the potatoes into small slices, without peeling them,
and roast them in a pan with a little oil and a pinch of salt for about ten minutes. Boil the snow peas in salted boiling water for 3-4 minutes, then drain and season with a drizzle of oil, a pinch of salt and a few drops of lemon. Shell 8-10 prawns, then cut the others in half lengthwise: keep them tight with one hand and cut them on the back, from the tail to the head. Brown them all in a pan with a drizzle of oil and a pinch of salt for 2-3 minutes, turning them on both sides. Spread the scampi in dishes with roasted potatoes and jackdaws; complete with aromatic herbs to taste (we used dill), a pinch of pepper, grated lemon rind and some half washer.

Crepe recipe with potatoes and borage – Italian Cuisine

Crepe recipe with potatoes and borage


  • 250 g milk
  • 100 g flour
  • 15 g butter
  • 2 pcs eggs
  • salt
  • 1 Kg potatoes
  • 700 g borage
  • 150 g milk
  • 25 g butter
  • 3 pcs spring onions
  • Grana Padano Dop
  • cornstarch
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of pancakes with potatoes and borage, boil the potatoes, peel them, cut them into pieces and mash them. Peel the borage and blanch it in boiling salted water for 1 minute. Drain it, cool it in ice water, lightly squeeze it and blend it with 70 g of oil; set aside 3-4 tablespoons; mix the rest with the mashed potatoes and season with salt and pepper. Mix the flour with the milk, pouring it a little at a time; use a whisk to avoid lumps. Also incorporate the eggs and a pinch of salt, continuing to stir until you get a fluid and homogeneous mixture. Melt the butter and mix it with the mixture. Spread 1 ladle of mixture in a non-stick pan greased with a thin layer of butter and cook for about 1 minute and 30 seconds; turn the pancake and cook for another minute. Proceed like this until you get 8 crepes. Spread the filling on the crepes; cut them in half and roll them into cones.
FOR THE SEASONING: Clean the onions, cut them into slices and let them dry in melted butter for 3-4 minutes. Add the milk, cook again for 7-8 minutes, then add 1 teaspoon of cornstarch, stir for 2 minutes, then whisk. Put the crepes in a baking pan lined with baking paper; season with oil and grated parmesan and cook in the oven at 190 ° C for about 10 minutes. Serve the crepes with the spring onion sauce and the borage sauce kept aside.

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