Tag: potatoes

Recipe Curry potatoes and friggitelli with horseradish and almond sauce – Italian Cuisine

Recipe Curry potatoes and friggitelli with horseradish and almond sauce


  • 1 kg small or new potatoes
  • 8 friggitelli peppers
  • 1 clove of garlic
  • spicy curry
  • chili pepper
  • extra virgin olive oil
  • salt
  • pepper
  • 70 g skinless almonds (alternatively, 120 g of almond cream, on sale in organic specialty shops)
  • vegetable broth
  • lemon
  • horseradish sauce or fresh horseradish
  • salt
  • pepper

To prepare curry potatoes and friggitelli with horseradish and almond sauce, wash the potatoes very well and boil them with the peel in boiling water for about 10-15 minutes; drain and cool quickly in cold water. Finally, cut them in half (or in quarters, if they are large).
Heat in a pan abundant oil with 1 clove of garlic (if you like, mince it) and 1 spoonful of curry. Add the potatoes and sauté them over high heat until they are tender and slightly golden; season with salt and pepper.
roasted the friggitelli peppers in a pan over high heat with a drizzle of oil, salt, pepper and chilli pepper, without a lid for a couple of minutes; then lower the heat, cover and finish cooking in 3-4 minutes.

FOR THE RADISH SAUCE
whisk almonds (or almond cream) with 3 teaspoons of horseradish sauce or 3 of grated horseradish, 50 g of vegetable broth, 30 g of water, 1 teaspoon of lemon juice, salt and pepper until a creamy consistency is obtained. Collect the sauce in a bowl, sprinkle it with a little curry and serve to accompany the potatoes and friggitelli peppers.

Beer meatballs with potatoes – Italian Cuisine

Beer meatballs with potatoes


Use of ULTRABLADE BLADE – MIXING ACCESSORY – STEAM BASKET

Total time: 70 minutes
13 minutes preparation
57 minutes cooking

Ingredients for 4 people
500g of ground beef
2 small onions
2 cloves of garlic
20g of breadcrumbs
20g of Parmesan cheese
salt and pepper
30ml of extra virgin olive oil
sage
rosemary
parsley
200ml of beer
4 potatoes

1) After inserting the ultrablade blade, in the bowl put the minced, a peeled onion and coarsely chopped the peeled garlic, the breadcrumbs, the cheese, the egg and the leaves of two sprigs of parsley; mince for 10 seconds at speed 10;

2) With the help of a spoon formed the meatballs, they must all have the same size;

3) Still with the ultrablade inserted, put the onion and garlic previously peeled and roughly chopped and chopped for 30 seconds at speed 12;

4) Replace the ultrablade blade with theaccessory for mixing, add sage, rosemary and oil and start the program SLOW COOK P1 for 5 minutes;

5) Stew the smells, eliminate sage and rosemary and add the beer;

6) Place the meatballs in the steamer basket. Then wash, peel and chop the potatoes; season them with salt, pepper and a little oil and put inside the container;

7) Place the steamer basket in the container. You will therefore have 2 cooking levels, on the bottom and in the basket, close and start the program SLOW COOK P2 for 40 minutes;

8) After the time, remove the steamer basket and the potatoes and set aside. Close and start the SLOW COOK P1 program for 8 minutes and let the cooking juices thicken;

9) Put the potatoes and meatballs back in the bowl, season with salt and pepper and set speed 3, temperature 90 ° C, for 3 minutes;

10) In a few minutes the ingredients will flavor and an inviting creamy cream will form on the bottom;

11) Place the meatballs and the beer potatoes on the serving dish and serve immediately, adjust again with pepper to taste.

Incoming search terms:

Potatoes and Courgettes – Potatoes and Courgettes Recipe – Italian Cuisine

»Potatoes and Courgettes - Misya Potatoes and Courgettes Recipe


First peel the potatoes, wash them, cut them into small cubes and boil them for 8-10 minutes, so that they begin to soften slightly, without getting to cook (they must remain more or less halfway through cooking).
Drain the potatoes and keep them aside.

In the meantime that the potatoes are cooked, you can wash and knead the courgettes and also cut these into cubes, roughly the same size as the potatoes.

Brown the garlic with the oil in a non-stick pan, then add the potatoes and zucchini and start cooking.
Cook for about 10 minutes on medium heat, turning often, then remove the garlic, season with salt, add breadcrumbs and a little chopped basil (or other flavor to taste: parsley, marjoram, chives …), mix and let it flavor and brown for a few more minutes.

Your potatoes and courgettes are ready, you can serve them hot or warm.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close