In Trieste and Gorizia they are a Sunday classic, paired with radicchietto and the typical grilled cevapcici
Ingredients
- 800 g potatoes
- 130 g onion
- 100 g lard cut into strips
- 1 clove of crushed garlic
- extra virgin olive oil
- salt
- vinegar
Peeled the potatoes, cut them into small pieces and boil them in boiling salted water and slightly acidulated with a drop of vinegar for about 15-20 minutes, until they are cooked but still firm.
Cleanse the onion and cut into slices, peel the garlic and cut it in half. Stew them together in a small saucepan with a drizzle of oil and water, until soft, for about 15 minutes. Eliminate the garlic if you want.
Brown the strips of lard in a non-stick pan, preventing its fat from darkening too much. Remove lard and fat from the pan, set both aside and wipe the bottom of the pan with kitchen paper.
Brown yourselves the potatoes gently with a little fat from the lard and a pinch of salt. Add the stewed onion and crispy lard. Toast the potato cake in a pan on both sides, turning it over with the help of a plate.
