Tag: potatoes

Recipe Squid stuffed with potatoes and turnip greens, courgette sauce and confit tomatoes – Italian Cuisine

Ingredients FOR THE ZUCCHINI SAUCE

200 g vegetable broth
4 courgettes
1 shallot
extra virgin olive oil
salt
pepper

Ingredients FOR THE SQUID

8 squid
500 g red potatoes
100 g clean turnip greens
extra virgin olive oil
vegetable broth
laurel
Juniper berries
garlic
salt
pepper

Ingredients FOR TOMATOES

500 g datterini tomatoes
Brown sugar
garlic
thyme
marjoram
extra virgin olive oil
salt

Duration: 2 h

Level: Medium

Doses: 4 people

FOR THE ZUCCHINI SAUCE
Cleanse the courgettes and cut them into pieces. Dip them for 1 minute in boiling salted water and cool them in water and ice. Brown the chopped shallot in a pan, add the courgettes and cook them for 1 minute, then sprinkle them with the broth. Cook for 8-10 minutes and blend with the immersion blender, adding 2-3 tablespoons of oil slowly. Season with salt and pepper.

FOR DATTERINI TOMATOES
Wash the datterini tomatoes, plunge them into salted water and cool them in water and ice. Peel and season with 1 tablespoon of brown sugar, one
pinch of salt and a drizzle of oil. Place them well apart on a baking sheet covered with baking paper, add garlic, thyme and marjoram, then bake at 120 ° C for 1 hour and 30 minutes. Once out of the oven, remove the aromas, let them cool and keep them in oil.

FOR THE SQUID
Clean the squid, separating the body from the tufts. Eliminate the internal bone and the external skin, then remove the leathery "beak" in the center of the tufts. Rinse them under water, dry and season with oil and salt. Sear the sacks of squid in a hot pan, turn them as soon as they swell and cook for 1-2 more minutes. Deglaze the pan with a ladle of vegetable broth and keep it to flavor the filling.
Jump quickly in a clean and very hot pan also the tufts, seasoned with oil and salt, and set them aside.
Boil the potatoes with the herbs for about 40 minutes, peel them and pass them through a sieve; season them with oil, salt and pepper.
Seared turnip greens in boiling water, cool them in water and ice, then cut them into pieces and sauté them in a pan with 1 clove of garlic, salt and pepper. Let them cool and incorporate them into the mashed potatoes, also adding the chopped tufts, the cooking liquid from the squid bags, salt and pepper.
Stuffed the sacks of squid with the filling and close them with a toothpick. Warm them in the oven at 180 ° C for 5 minutes and serve with the zucchini sauce and the datterini tomatoes.

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Stringoli di potatoes – 's stringoli potato recipe – Italian Cuisine

First boil the potatoes: wash them well, put them in a pan of cold water, bring to a boil and cook for about 35 minutes or until the potatoes are very soft, then drain and peel them.

Pass the potatoes in a potato masher, then add salt, yolk and cornstarch and knead quickly, just long enough to incorporate the ingredients.

Create some cords of dough with a diameter of about 2 cm and cut the gnocchi about 5 cm.

So try to work the individual dumplings quickly between your hands to make the ends a little more tapered.

Once ready, boil them as you would with normal gnocchi: bring a large pot of salted water to a boil, lower the gnocchi, drain them with a slotted spoon as soon as they come to the surface.
Leave them to dry well on a clean cloth, then brown them with a little butter in a non-stick pan, turning them occasionally, so as to brown them evenly.

The potato stringoli are ready: you can serve them with some fresh chives, as I did, or in any way you prefer.

Crispy mullet recipe with cacciucco sauce, potatoes and olives – Italian Cuisine

Ingredients

500 g peeled tomatoes
2 mullets
500 g octopus
500 g mussels
500 g purged clams
300 g fillets of tub gurnard
300 g fillets of redfish
200 g panko bread (found in oriental specialty shops) or crumbled bread
200 g dry white wine
100 g pitted Taggiasca olives
2 large potatoes
2 cuttlefish
2 egg whites
a white onion
a clove of garlic
a fresh chilli
fish soup
extra virgin olive oil
parsley
salt
pepper

Duration: 1 h 30 min

Level: Medium

Doses: 4 people

For the crispy mullet recipe with cacciucco sauce, potatoes and olives, fry the sliced garlic, coarsely chopped onion, chopped chilli pepper and 5 parsley stalks in a large saucepan with 100 g of oil for a couple of minutes. ; then add the chopped octopus, add the white wine and sprinkle with 200 g of fish broth; then add the peeled tomatoes and continue cooking for 30 minutes over very low heat, with the lid on. Clean the mussels and cuttlefish. Place the cuttlefish, the gurnard and redfish fillets in the casserole, season with salt and pepper, adding a couple of ladles of fish broth if the sauce has dried too much; continue cooking in a covered casserole for another 10 minutes. Also add the mussels and clams and cook for another 5 minutes. Set aside the fish, shelled mussels and clams, blend and sift
the cooking sauce.
For the mullets: Fillet the mullets, obtaining 4 fillets; cut them in half and bread them on the skin side, passing them first in the beaten egg white and then in the panko bread. Cook the mullets in a pan with a drizzle of oil on the side of the breading for 3 minutes, season with salt and pepper, then turn them and cook them over low heat for another 3 minutes.
For the side dish: Coarsely chop the olives. Peel the potatoes and cut them
with 1 cm thick washers. Blanch them in salted boiling water for 4-5 minutes, drain and brown them in a pan with a drizzle of oil, until they are golden on both sides. Layer the potatoes on the plates, spread the chopped olives over them, then arrange the mullet fillets. Complete with the cacciucco fish pieces and their sauce; scented as desired with chervil leaves.