1) Knead semolina with sparkling wine and egg yolks for 5 minutes, wrap the dough in foil and let it rest for 30 minutes. Peel the potatoes, cut them into small cubes and immerse them in cold water. Resume the pasta, roll it out into sheets of 2 mm thick and make the spaghetti with the special die of the machine (or use the guitar, if you have it, pressing the strips of dough with a rolling pin). Flour lightly the spaghetti and continue until the dough is finished.
2) Transfer potatoes in a pan with cold water, bring it to the boil, add salt, add the pasta and boil it with the potatoes for 3-4 minutes. Drain all, keeping the cooking water aside.
3) Melt the butter in a pan, add 1 ladle of the water from the pasta kept aside and emulsify over a high flame. Relocatepasta and potatoes, drained, mixed and distributed on plates. Let it cool down And completed with caviar and a pinch of turmeric.
The mashed potatoes they are a bit like the Anglo-Saxon version of our mashed potatoes. So why put a similar recipe back, you ask? Well, because the recipe is similar, but there are substantial differences. The mashed potatoes, in fact, they are much richer and more full-bodied than our puree: first of all they are made with cream instead of milk, they do not have Parmesan cheese, and then the proportion between solid part (potatoes) and liquid (in this case, in fact, the cream) it is much more in favor of the former, with an essentially much denser result. In short, similar but different dishes, yet differently good;)
First, wash the potatoes well, boil them for about 35 minutes, then drain and peel them.
Mash them with a potato masher or a vegetable mill, put them in a saucepan, add the cream and butter into small pieces and a pinch of salt and cook for a few minutes over medium heat, just long enough to melt the butter and mix everything.
The mashed potatoes are ready, you just have to add pepper and chopped parsley and serve them.
Do you think Senise pepper is just crusco? Know that that pepper can also be meaty and spicy
The crusco bun, but the pepperby Senise not always. There serta dried peppers can be ringed with recipes that leave the precious red horn the opportunity to take back that little water and become soft again, ready for other sensations. A very intriguing alternative to frying is the traditional dish of deviled potatoes. A meeting between the natural sweetness of pepper and the spiciness of the special guest, u riaulicchi ' (the diavolicchio, the local chili pepper).
Combining two red horns, one small and spicy, the other large and sweet, makes deviled potatoes an almost indecent proposal. But then, if it is repeated calmly and with the right proportions, it becomes a simple dish of gastronomy. That of Senise, a seduction to take away
If you want something softer, more velvety, the first thing to do is to return that vital fluid that has been carried away, with skill and skill, to the dried horn in your hands. If there are four of you, then the red horns must be at least as many, you have to adjust according to the measures. While you revive the peppers in lukewarm water, also take care of lighting the fire for the potatoes. They also need to be peeled and mashed. When the peppers are red and full-bodied, brown them in boiling oil, made on fire by the small but diabolical pepper. After a few minutes of dancing, add the mashed potatoes, a shower of aromatic parsley and a touch of salt and … "I is fort com i riauL!", (He's strong as the devil!) as they say in Senise. A diabolical recipe if you like strong tastes!
Ingredients for 4 people
500-600 g of boiled, peeled and mashed potatoes 4-5 dried Senise peppers to be rehydrated in warm water 1-2 hot peppers (possibly the "diavolicchio" variety) salt, extra virgin olive oil, parsley q. b.
Clean the seeds and soak the peppers in warm water for at least an hour. Boil the potatoes, then peel and mash them with a fork or a potato masher. Fry the finely chopped red pepper, add the dry peppers and leave for a few minutes. Finally, add the mashed potatoes, salt, parsley and leave to flavor, stirring for a few seconds. Serve hot.
Potatoes are absolutely "hot", otherwise what the hell would ignite them? The Delegation of the Accademia del Chilli dell’Appenino Lucano also recommends it. Are you ready for the seductive flames of the soft material that makes a spicy pleasure explode in your mouth?
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