Tag: potatoes

Risotto with cream of potatoes and octopus – Italian Cuisine

First clean the octopus, put it in a large pot, cover it with plenty of water, add celery, carrot and onion cleaned, bring to a boil and cook for about 30 minutes.

In the meantime, peel the potatoes, wash them and cut them into cubes, then cover them with water and boil them for about 25-30 minutes (depending on the size of the cubes).

Once cooked, drain any extra water (they must not be too dry, so that it does not become too thick) and blend them with a blender.

Drain the octopus with a fork and let it cool.
Keep the cooking water and filter it: you will use it to cook the rice.

Cut it into pieces and brown it in a pan with plenty of oil.

In the meantime, toast the rice with a little butter, then blend with the wine, finally add the octopus cooking water a little at a time, until the rice is cooked.
stir in the potato cream and season with salt and pepper.

Finally add the octopus and chopped parsley, keeping some aside for decoration.

The potato and octopus cream risotto is ready: serve, decorate the dishes with the octopus and parsley set aside and serve.

Recipe Chard and Potatoes – Italian Cuisine – Italian Cuisine

Ingredients

1 Kg chard
500 g white potatoes
10 g rosemary
1 clove of garlic
White wine vinegar
chili pepper
salt
extra virgin olive oil

Duration: 1 h 30 min

Level: Easy

Doses: 4 people

Wash good chard. Pass half of it in the centrifuge or in the extractor to obtain an extract.
Blanch the rest in abundant boiling water for 10 seconds, then immediately cool it in water and ice.
Peeled potatoes. Spin half of it to obtain an extract and filter it through a cloth.
Season the remaining potatoes with salt and oil and steam them whole for about 1 hour, then let them cool.
Fry lightly the rosemary in a large pan with a thin layer of oil; pour in the potato extract and let it reduce for a few minutes. Add the steamed potatoes and cut into slices, heat them well, "lacquering" them evenly with the extract.
Season chard extract with vinegar, salt and a pinch of chilli.
Jump in a pan the blanched chard with the clove of garlic, oil and chilli.
Distribute in the center of the plate the potatoes, cover with the chard and polish with its extract. Serve immediately, hot.

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Crumbled potatoes and sausage, what a mess! – Italian Cuisine

Second course, single course, aperitif, schiscetta. A greedy passepartout for all occasions. Here's how to prepare it

If you are looking for a second dish easy to make and greedy you must absolutely try the crumbled potatoes and sausage.

It is a delicious and rich in taste dish. It can cut into slices, in cubes, also eat as an aperitif, as a single dish, enjoyed freshly made or later as schiscetta for the next day, perhaps after reheating it in the oven or microwave.

On closer inspection, the crumbled potatoes and sausage, is a variant of the classic potato cat. In this case the potatoes they remain decidedly more "rustic" and work much less. The important thing is that "crumbs" form in the dough.

Crumbled potatoes and sausage: the recipe

Ingredients

To prepare this rustic pie at home you will need: 700 g of potatoes, 350 g of fresh sausage, 200 g of provolone, 150 g of flour, 1 egg, Parmesan cheese (or grana padano), extra virgin olive oil, a knob of butter, salt, pepper and breadcrumbs.

Method

The first thing to do to prepare the crumbled potatoes and sausage is to brown the chopped meat in a pan with a drizzle of oil, blending with a little White wine. When the sausage is ready, place it in a container to let it cool.

We then move on to the preparation of potatoes which must be washed, peeled and boiled in boiling water for about 40 minutes. After having drained them, in a large container, they must be crushed in coarse way with a fork and mix with the flour, egg, a pinch of salt and pepper and a good sprinkling of parmesan. The dough must be worked exclusively with the hands and "crumbs" must be formed, an essential feature of this recipe.

At this point, in a greased pan or covered with the greaseproof paper, more than half of the composed with potatoes and flour and add the sausage and the provolone cut into small pieces, adding more Parmesan cheese and sprinkling with bread crumbs. At this point, the remaining part of the dough must be covered rustic pie, crumbling the mixture as if they were small crumbs of bread.

Before putting it in oven you need to brush the crumbled potatoes and sausage with melted butter, and make a further sprinkling of parmesan and breadcrumbs. The cooking is at 200 ° in a convection oven for about 40 minutes and until the surface it is not completely golden.