Tag: potatoes

Recipe Baked chicken with potatoes and artichokes – Italian Cuisine

Prepare it with the cooking that gives it the most, choosing the best techniques for each piece and if the chicken is whole we do it in the oven

Ingredients

1 kg 1 clean and gutted chicken
1 kg potatoes
3 artichokes
3 small leeks
rosemary
garlic
lemon
vinegar
sage
salt
pepper
extra virgin olive oil

Duration: 1 h 40 min

Level: Middle

Dose: 6 people

Peel potatoes, cut into pieces and blanch them for 2 minutes in slightly salted boiling water and acidulated with 1 tablespoon of vinegar. Drain them with a perforated ladle, keeping the water, and distribute them in a baking tray.
Peel the artichokes, deprive them of the internal beard and cut them into quarters. Also dip them in the same water as the potatoes, and drain them after 2 minutes. Add them to the potatoes in the plate and season everything with a drizzle of oil.
Pass the chicken on the flame to burn any remaining feathers, rinse it and pat it with kitchen paper.
Add salt and pepper the chicken inside, also insert in the cavity 1 sprig of rosemary and 1 sprig of sage, 1 clove of garlic with the peel and 1 clove of lemon, well washed.
Tie the chicken so that the wings and thighs are well adherent to the body. Place it on the wire rack and bake it at 220 ° C, placing a plate with a finger of water on the lowest shelf, in which the fat will run and avoid burning on the bottom of the oven.
Leave degrease for 8-10 minutes, then lower the oven to 160 ° C, remove the pan with the poured fat and place the plate with the potatoes and artichokes in its place.
Add after 10 minutes the leeks cut into rings and cook again for about 1 hour. Serve the chicken with the potatoes, artichokes and leeks.

Recipe Egg barzotto, escarole cream and sweet potatoes – Italian Cuisine

Ingredients

250 g sweet potato
100 g prickly peeled already
4 eggs
4 slices of wholemeal bread
soy sauce
pumpkin seeds
salt
extra virgin olive oil

Duration: 50 min

Level: Middle

Dose: 4 people

Slice subtly the sweet potato using the mandolin or the slicer; blanch the slices in salted water for no more than 1 minute.
drain, dry them with kitchen paper and spread them in a plate greased with oil. Grease the slices lightly with oil and let them dry in the oven at 150 ° C for about 30 minutes.
Boil the escarole in 100 g of salted water for 5 minutes, then blend everything with a drizzle of oil. Season with salt if needed.
Bring to boil a casserole of water and dip the eggs with the shell. Drain them after 5 minutes, cool them immediately and shell them with the utmost delicacy.
toast 2 tablespoons of pumpkin seeds in a saucepan with oil and 1 tablespoon of soy sauce. Transfer the pumpkin seeds to a plate and toast the slices of bread in the same pan.
distributed the escarole cream on the plates, add the slices of sweet potato, the wholemeal bread and sit on the egg. Complete with pumpkin seeds.

Potatoes in a pan with eggs and bacon – Italian Cuisine

First wash the potatoes well under running water, peel them and cut them into small cubes.

Cut the bacon (or bacon) into cubes and fry it with a drizzle of oil over high heat for a few minutes.
Add the potatoes and brown them for 3-4 minutes, stirring often.
Season with pepper and a little salt and add a little hot water.

When the potatoes are almost completely cooked (do the usual test with the prongs of a fork), prepare dimples, then slide a shelled egg into each dimple.
Just salt the eggs, cover with a lid and cook until the egg white is well cooked.

The pan-fried potatoes with eggs and bacon are ready: add the cheese (you can use cheese to taste: grana, caciocavallo, asiago …) julienne or grated, until they are still hot, and serve.