Tag: potatoes

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Gurnard with saffron potatoes

Finally a second course! Gurnard with saffron potatoes.

Well, I must say that  it’s the first time I try this  and we loved it!

to you:

Gurnard with saffron potatoes
 
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Gurnard with saffron potatoes
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 4
Ingredienti
  • 600 g fillets of gurnard
  • 1 shallot
  • cherry tomatoes
  • white wine q.s.
  • 6-7 red skin potatoes
  • 1 sachet of saffron
  • extra virgin olive oil
  • coarse salt
  • marjoram to taste
  • parsley to taste
  • thyme to taste
Preparazione
  1. Peel and slice potatoes, cook them in a pan with a little oil, sprinkle with salt, marjoram, thyme and parsley.
  2. Dissolve saffron in a cup of water and put over potatoes.
  3. Cook for about twenty minutes, adding a little of water if the potatoes dry.
  4. A tip it's to put water to add more in the cup which was dissolved saffron, so not to lose the scent and color.
  5. At this point, rinse, remove the skin, the bones in the gurnard fillets and season with salt.
  6. Wash and cut tomatoes.
  7. In a saute pan with a little 'oil previously sliced shallots, add the fillets of gurnard and tomatoes, sprinkle with white and cook the fish for about 10 minutes.
  8. Add a little sauce of potatoes to give even the fish smell of saffron.
  9. Serve the fish on potatoes.

 

Good spring to everybody!!!!

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Envy curly salad coocked with american potato

This is a light receipe that together the american potato has a very particular taste:

This is the receipe :

Envy curly salad coocked
 
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Envy curly salad coocked, an unusual winter side dish
Autore:
Ricetta: Side dish
Cucina: Italian
Serves: 2
Ingredienti
  • 1 head of curly envy
  • 1 sweet potato
  • olives
  • extra virgin olive oil
  • 1 clove of garlic
  • salt to taste
Preparazione
  1. Wash and slice the salad.
  2. In a wok cooking fry the garlic, add the envy curly, add salt to taste
  3. Dice the sweet potato, add to salad, cover with a lid and cook the vegetables about 15 -20 minutes, adding only a little water if necessary.
  4. Towards the end of cooking add the olives into small pieces.
  5. Serve with a drizzle of olive oil.

Byebye

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Risotto leek potatoes, with cave’S cheese

Hello! How is it going?

Today for me it was a day to clear.

I console  myself with what I call a Mr. risotto, I consider it very fine ‘cause it has been given a touch right from the cheese.

Sometimes I hangs out for the market of my country and a day I decided to buy the cheese from a banquet that makes auto-production.

I must say that I was very excited by the quality and above all about this pecorino cheese cave.

This seasoning is an ancient process, now back in vogue and gives the cheese a unique flavor.

This risotto with pecorino cheese cave with some pepper  is wonderful:

Risotto leek potatoes, with cave's cheese
 
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Risotto leek potatoes, with cave's cheese
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 240 g Carnaroli rice or roma
  • 1 leek
  • 1 small potato
  • half a glass of white wine
  • vegetable broth or meat (better)
  • 30 g of pecorino cheese cave
  • 20 g parmesan cheese
  • 20 g of butter
  • pepper to taste
  • extra virgin olive oil
Preparazione
  1. Clean the leek cutting the final part consists of the green leaves.
  2. Remove the outside, wash it and make it into very thin slices.
  3. If you want to keep from the leaves for decoration.
  4. Peel the potato and cut into cubes.
  5. In a drizzle of extra virgin olive oil cook for ten minutes with the potato leek, softening with a ladle of broth if necessary.
  6. Add the rice, toast and sprinkle with white wine.
  7. Cook about 18 minutes occasionally adding the hot stock.
  8. When cooked, stir in the two grated cheeses and butter.
  9. Finish the plate with Pecorino cave and a peppery.

 

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Conchiglioni with stuffed Ligurian

Hello everybody and good Monday!

Today thre’s a ligurian receipe cooked in a yummy way!

Look at the receipe:

Conchiglioni with stuffed Ligurian
 
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Conchiglioni with stuffed Ligurian, according to regional dish filled characterized by pesto Genoese, a regional dish from italy
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 280 g of conchiglioni
  • 1 large potato
  • 1 large handful of green beans
  • extra virgin olive oil
  • salt to taste
  • parsley just quato
  • 1 jar of pesto (homemade if possible)
Preparazione
  1. Conchiglioni Cook in boiling salted water for 10 minutes.
  2. Holding by spraying with a little oil so that not sticking between them.
  3. Cut into small cubes and small pieces respectively potato and then the beans.
  4. Brown them in a pan with a little oil.
  5. Fill conchiglioni with the mixture of potatoes and green beans.
  6. Place the dough on a baking sheet covered with parchment paper.
  7. At this point, pour over the pesto, which will channel in a while you conchiglioni, Sprinkle with bread crumbs and sprinkle with a dash of milk corners of the pan so as not to dry out the dough.
  8. Inform until complete browning. (about 15 minutes)

 

Conchiglioni with stuffed Ligurian Conchiglioni with stuffed Ligurian image 2

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Mini burgers peas potatoes

Here is a vegan receipe!!! Absolutely to taste:

Mini burgers peas potatoes
 
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Mini burgers peas potatoes, a generous and satisfying vegetable second dish
Autore:
Ricetta: Second Course
Cucina: Italian
Ingredienti
  • 150 g of frozen peas
  • 1 potato
  • 3 tablespoons of flour type 00
  • 20-30 g of grated cheese
  • 20 g breadcrumbs
  • extra virgin olive oil
  • salt to taste
Preparazione
  1. Boil the potato and peas in salted water for about 20 minutes
  2. Blend the peas with a tablespoon of cooking water
  3. In a bowl, mash the potatoes and add the peas' puree
  4. Season with salt, combine flour, cheese and bread crumbs.
  5. Grease a baking sheet, form balls of medium size, flour and place on baking sheet crushing them a bit.
  6. Bake at 180 degrees for 35 minutes.
  7. In the middle 'reshoot cooking, taking care not to damage the form, the mixture will be fairly soft.

 

Mini burgers peas potatoes photo 3 Mini burgers peas potatoes Mini burgers peas potatoes

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Cream of leek soup with red skin potatoes

Cream of leek soup with red skin potatoes

Hello! It ‘s the weekend, hopefully it will be sunny because the temperatures here are some pans, in fact in the evening we will still want to eat a warm velvety like today.

I had never made creamed leeks and I found it very good especially with the addition of red skin potatoes that have a nice pasty flesh,: Cream of leek soup with red skin potatoes .

Cream of leek soup with red skin potatoes
 
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Cream of leek soup with red skin potatoes, a vegetable cream that pampers you and prepares you for the night
Autore:
Ricetta: First course
Cucina: Italian
Serves: 4
Ingredienti
  • 1 shallot
  • extra virgin olive oil
  • 2 leeks
  • 5-6 small red-skin potatoes
  • 30 ml milk
  • enough water
  • salt to taste
  • grated cheese
Preparazione
  1. Sauté shallots with a little olive oil finely chopped
  2. Combine the sliced ​​leek and previously stripped of leaves.
  3. Add 2 potatoes cut into chunks.
  4. Add milk and water to cover everything.
  5. Add salt to taste
  6. Bake for about twenty minutes and whisk well.
  7. In a separate pan lightly fry the remaining potatoes cut into small cubes.
  8. Serve the soup with the diced potato, a little olive oil and grated cheese.

 

Good week-end to everybody! Bye Bye!

Cream of leek soup with red skin potatoes photo 3 Cream of leek soup with red skin potatoes photo 2 Cream of leek soup with red skin potatoes

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Vegetable pies baked with rice

Vegetable pies baked with rice

Today’s recipe is a bomb: it’s healthy, light, fast, tasty, great for recycling and the kids eat it willingly at least mine! She always makes the TRIS!!

I did this receipe because I had rice and vegetables advanced, if you don’t have rice, just make it boil a handful. The vegetables are good for any type.

Here are the vegetable patties:

Vegetable pies baked with rice
 
Stampa
Vegetable pies baked with rice, delicate and croccoso. Really like the children
Autore:
Ricetta: second course
Cucina: Italian
Ingredienti
  • a tuft of chicory
  • some little line of cauliflower
  • 1 potato
  • 1 stalk of celery
  • 1 carrot
  • parsley
  • 40 g of grated cheese
  • 20 g breadcrumbs
  • 1 egg
  • parsley to taste
  • a handful of rice
  • extra virgin olive oil
  • salt to taste
Preparazione
  1. Blanch the vegetables and the rice in salted water
  2. Put all the vegetables in a blender, combine the egg, cheese, breadcrumbs, parsley, salt and whisk well.
  3. Put the mixture in the appropriate cups.
  4. On the surface, cover with the previously cooked and drained rice.
  5. Dust the surface of each cups with breadcrumbs and a drizzle of oil.
  6. Bake 15 minutes in the oven, until the surface is good colors, so that the rice appears nice crispy.

The dose is more or less for 8-10 ramekins, then it depends on the size of your chessels.

Now I greet you …. good evening!

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Potatoes with tomato sauce

Potatoes with tomato sauce

Hello people ! how was the weekend ? Here, in the name of the birthday party !

Today is still a family recipe .

These are potatoes with tomato sauce that my mom often did. They’re a nice dinner saves, she often  made ​​them in the evening . Great paired with cheeses .

It ‘ a simple recipe , simple, but  different  to eat potatoes, potatoes with tomato sauce:

Potatoes with tomato sauce
 
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Potatoes with tomato sauce handed down from mother to daughter
Autore:
Ricetta: side dish
Cucina: italian
Ingredienti
  • 800 g of potatoes
  • 100 g of tomato sauce
  • salt q.b.
  • Parsley and marjoram as much as necessity
  • extra virgin olive oil
  • Water as much as necessity
  • pepper to taste
  • 1 small onion
Preparazione
  1. Finely chop the onion and brown it in a pan with a little oil .
  2. Cut the potatoes into chunks and add them to the onion. Brown them a bit with the oil for 2 minutes.
  3. After that, cover with water, add the tomato sauce, parsley, marjoram and salt. Again add a little oil and bake for half an hour until they dry well and form a nice sauce.
  4. Serve with a sprinkling of pepper if you wish.

Good week!

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Savory Crampets with potatoes peel

Savory pancakes with potato peel

Today’s recipe is a little full of carnival, as we make the Crampets. These  are a little different, first of all because they are with salt and potato peel.

I know that the web revolves recipes with potato peel, but that one could use in the kitchen know long. One day a few years ago, entering the house of my mother-in-law at lunchtime, I see her  handling these peels asked her “Do you cook it”??? She had just fried like potato chips, today I propose in the batter: Savory pancakes with potatoes peel

Savory pancakes with potatoes peel
 
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Savory pancakes with peel potatoes, a side dish or appetizer for the poor that is enjoyed by all
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
  • Peel 5 medium potatoes
  • 1 egg
  • 6 tablespoons of flour
  • milk as much as necessary
  • a pinch of salt
  • nutmeg as much as necessary
  • olive oil
Preparazione
  1. Wash thoroughly with baking potatoes, peel the skin leaving a little thick, so that there is still a bit of potato attached.
  2. Prepare the batter with egg and flour, adding a little milk at a time until you have a compound rather dense.
  3. Add salt a little and add a pinch of nutmeg.
  4. Heat a little olive oil, dip the peels in the batter and place in pan. Turn over after two minutes and drain them when they become beautiful red.
  5. Add salt to taste and eat them hot immediately

The portion is for 4 people, but if you’re fond of two fairies out! ciaoooooo

Savory pancakes with potato peel 1 Savory pancakes with potato peel 2 Savory pancakes with potato peel 3

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Water Potato dumplings with vegetable sauce

Water Potato dumplings with vegetable sauce

Yes!! and let’s say it again … hahaha … I succumbed again! I followed the “food fashion” and I’m also with the water Potato dumplings that I revel in the web! Well, I was intrigued and I must say that the family were very happy with the result, they are soft and keep the mixture well and  they are also lighter.

Here I opted for a very simple sauce with vegetables for replacing the classic tomato sauce (which I do not dislike it ..?)

They are also fast, because I am determined to get them just before lunch, here’s how:

Water Potato dumplings with vegetable sauce
 
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Water Potato dumplings with vegetable sauce, fast and liked
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
For the Potato dumplings
  • 350 g of flour type 00
  • 350 ml of water
  • a pinch of salt
for the sauce:
  • 1 stalk of celery
  • 1 carrot
  • 1 zucchini
  • 200 g of tomato pulp
  • 1 clove of garlic
  • 1 shallot
  • basil
  • salt to taste
Preparazione
  1. Boil the water, when it boils add salt and toss the flour.
  2. When the dough comes off the pot overthrow on a work surface and quickly form a homogeneous ball that then we cool.
  3. Meanwhile, in a frying pan lightly fry the garlic and shallots, add the vegetables cut into pieces and add tomato pulp.
  4. Season with salt and add the basil.
  5. Cook the sauce for about half an hour until it shrinks.
  6. At this point, take the dough, form strands of a cm wide and form drumplings
  7. Cook them in salted water, when they come to the surface, drain and toss with a wooden spoon with the sauce of vegetables or to your liking.

I think you will see them with other sauces, because there just liked us.

Today it is still a rainy day here and I’m giving it to the kitchen!

Water Potato dumplings Water Potato dumplings with vegetable sauce image 1 Water Potato dumplings with vegetable sauce image 2 Water Potato dumplings with vegetable sauce image 3

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Potatoes dumplings gratinated with cheese

Potatoes dumplings gratinated with cheese

It’s Thursday, … we make the gnocchi (potatoes dumlings)!

If you can knead them I don’t want …so I bought them.

Always thinking about recycling I gathered some cheese  and here is the recipe, Potatoes dumplings gratinated with cheese:

Potatoes dumplings gratinated with cheese
 
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Potatoes dumplings gratinated with cheese, recipe for preparing Potatoes dumplings gratinated gourmet, with Zucchini, Ham and cheese
Autore:
Ricetta: First course
Cucina: Italian
Ingredienti
  • 500 g gnocchi
  • 2 medium sized Zucchini
  • 1 clove of garlic
  • 200 g seed fresh cheese, seasoned seeds or fresh (so that you can no longer see in the fridge) I have used taleggio and robiola cheese of buffalo milk.
  • 50 g ham (about 1 slice cut slightly high)
  • 50 ml milk
  • salt to taste
  • 20 g of grated cheese
  • 20 g breadcrumbs
  • Marjoram to taste
  • evo oil as required
Preparazione
  1. Cut Zucchini into chunks and fry them with a clove of garlic for about twenty minutes without adding too much water, so take good flavor.
  2. Meanwhile cut the cheese into small pieces, add the milk, put on the heat and continue to stir until it forms a custard. Finally add the Marjoram.
  3. Cut into small thin ham cubes
  4. At this point you throw the gnocchi in salted water and drain as they are afloat.
  5. Arrange in a baking dish with baking paper, pour over Zucchini with their cooking sauce and add the ham.
  6. Sprinkle with cheese and cream, stirring so that it mixes well with the dumplings, sprinkle with Parmesan and breadcrumbs and bake I usually put at 180° C for 15-minutes.
  7. Here's the dish is ready, even light enough I would say … 🙂

Potatoes dumplings gratinated with cheese image 1 Potatoes dumplings gratinated with cheese image 2