Tag: potatoes

Recipes with artichokes and potatoes – Italian Cuisine

A perfect match also in colors. Baked and velvety, pasta or savory pies. Many ideas and recipes with artichokes and potatoes

Potatoes with artichokes are known to be very well. It only takes a little imagination to get one starter, a side dish or a single dish for your dinner. We have selected some simple recipes and tasty.

Artichoke and potato pie

It is prepared in the oven in 40 minutes and it really is easy. Take three not too large potatoes and blanch them for five minutes in boiling water. Mash the potatoes with a fork and mix them with eight very thin cut artichokes. Butter a pan with a zipper and distribute the mixture alternating it with a few slices of smoked scamorza. Wet with a little bit of White wine. Once the layers are finished, sprinkle with plenty bread crumbs and bake at 180 ° C.

Stuffed artichokes with potatoes

The artichokes stuffed with potatoes have an excellent scenographic rendering and they are very good. Boil four artichokes for ten minutes. Drain them al dente and dry them with a piece of kitchen paper. Peel two small potatoes, cut them into cubes and then brown them in a pan for five minutes with oil and a clove of garlic. In a saucepan put ten grams of corn flour diluting it with a little milk until it forms a cream. After making it fluid, adding more milk, add 30 grams of grated cheese and let cool. Stuff the artichokes with potato cubes and cream cheese. Bake for ten minutes at 180 ° C.

Pasta with artichokes and potatoes

And who said that you can't make an excellent one with potatoes and artichokes first course? The pairing is perfect, perhaps a little caloric for the evening, so prepare it for lunch. Choose a format of pasta short, four artichokes and two small potatoes. Boil the potatoes and cut them into cubes. Put the clean artichokes in a pan with a clove of garlic, a little oil and a few ladles of water, salt and pepper. Leave to cook for a few minutes and add the potato cubes. Cook until the water shrinks and the pasta sauce is ready. Serve by adding some toasted breadcrumbs.

Savory pie with artichokes and potatoes

A single dish for a appetizer between friends to be enjoyed with a good glass of wine. There savoury cake everyone likes artichokes and potatoes. Make a classic sheet, take four medium artichokes, first blanch them in hot water for a few minutes, then cut them thinly and sauté in a pan with oil and garlic. Boil two medium potatoes, leave to cool and mash with a fork. Incorporate the artichokes with the potatoes then mix and add salt and pepper. Stuff the cake with the mixture, adding some cubes of mozzarella cheese. Bake for 20 minutes at 180 ° C.

Cream of artichokes and potatoes

It is extremely simple and can be prepared in just over fifteen minutes. In cream of artichokes and potatoes must dominate the taste of artichokes, so choose some small potatoes and medium artichokes. Put the thinly sliced artichokes and potatoes in a pan, browning with oil, salt and pepper. Once cooked, blend with a mixer adding a drop of milk. If you want you can decorate the plate with gods fried artichoke hearts.

Potatoes with pizza maker – Recipe Potatoes with pizza maker by – Italian Cuisine

Wash the potatoes well, prick them with a fork, wrap them with cling film and cook them in the microwave for about 5-7 minutes at 800W (the bigger the potatoes, the more you'll have to increase the cooking time).
Alternatively, boil them for about 30 minutes: they must be almost completely cooked.

Peel the potatoes and cut them into slices of maximum 1 cm.

Heat a little oil in a large pan, then add the tomato puree, salt and basil and cook for a few minutes.
Then add the sliced potatoes and cook for about ten minutes with the lid, turning them halfway through cooking, so that they finish cooking.

Finally add diced provola and parmesan cheese, put the lid back on and cook for a few more minutes, just long enough to melt the cheeses.

The pizzaiola potatoes are ready, serve them immediately.

Ube Halaya: Filipino dessert made with ube purple potatoes – Italian Cuisine

In the Philippines, ube halaya, or purple potato cream, is a very popular spoon dessert, also used as the base for many other recipes

L'ube or purple yam it is a tuber with a delicately sweet flavor reminiscent of coconut and pistachio and with a pleasantly intense violet color, very common in various Asian countries, not to be confused with similar tubers such as taro and sweet potatoes. Although it is still little known and used by us, but still available in various forms at some stores specializing in ethnic and oriental foods, in the last few years of rediscovery of healthy and colorful foods, the UBE has gained popularity and media visibility, gaining the title of Fpurple trend ood. The Philippines they are the country where this ingredient has always been considered a local culinary excellence and where it is used for the preparation of numerous traditional dishes, both sweet and savory. One of the most popular ube-based recipes is the ube halaya, a sweet cream that deserves to be known and that is the basis of some typical Filipino desserts, including the famous halo halo.

A purple jam beautiful to look at and good to eat

The ube halaya is one cream based on ube with a similar appearance to a very thick jam or a polenta and a sweet and vanilla flavor, which can be eaten alone, for example spread on bread, added to other ingredients or used as a filling for cakes and pies. To prepare this Filipino dessert it is sufficient to boil the ube potatoes, peel them, grate them, mash them and finally let them cool; after melting the butter or margarine in a saucepan, pour the purple puree obtained and are then added, mixing, sweetened and condensed coconut milk and other optional ingredients such as coconut milk, vanilla extract, sugar and evaporated milk. After about 30 minutes, when the mixture is sufficiently dense to adhere to the spoon, the fire can be turned off and, once cooled, it can be poured into a plate, in buttered containers of various shapes or in jars for preserves. The ube halaya generally comes served cold or at room temperature, sometimes garnished with other typical local pastry ingredients, including grated and toasted coconut flakes and the latik, or a caramelized coconut cream.

Uses and variations of the ube halaya in Filipino cuisine

As we have seen, one of the most popular and popular ways to taste this delicious and exotic jam is to add it as a garnish to a mix of crushed ice and condensed milk. What results is thehalo halo, a hugely popular Filipino summer dessert characterized by a riot of sweet condiments including ube jam, various syrups, milk flan (or the Philippine version of the French creme caramel), sweetened red beans (munggo), macapuno (an anomaly of the coconut which consists of a gelatinous pulp), fresh or canned fruit (e.g. saba bananas, lychees and jackfruit).

The ube halaya recipe, one of the many pounded coconut creams called nilupak and typical of the Philippines, can also be prepared with alternative ingredients to Uube including taro puree, sweet potatoes, pumpkin or cassava, giving life to a great variety of different sweets and with different names.

Photo: Ube_halaya_dolce filippino_wikipedia.jpg
Photo: halo halo with ube_pikrepo.jpg jam