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Posts Tagged ‘potatoes’

  1. MY BAKED POTATOES

    25 February 2013 // flaviabi

    baked potato

    For each guest:

    1 potato

    50 gr. cauliflower

    50 gr. Spicy gorgonzola

    1 shallot

    Two tablespoons of white wine

    chive

    milk

    salt

    black pepper

     

    Boil the potatoes halfway. Cut into two parts and dig the flesh. Sauté the finely chopped shallots in a pan with extra virgin olive oil, pour in white wine and add the cauliflower cut into small pieces. Put milk and water while cooking if needed.  At the end of cooking, add the pulp of potatoes, season with salt ,pepper and chives. Knead the mixture coarsely with a fork, and fill the half potatoes. Before re-pair the two halves put a teaspoon of blue cheese in the center. Wrap potatoes in aluminum foil and put them in a very hot oven before serving: must arrive at the table “hot”!


  2. “PURGATORY EGGS” AND POTATOES’ CAKE

    29 February 2012 // flaviabi

    uova al purgatorio e tortino di patate al gorgonzola 010

    This is a dish that I have to eat alone, because I love it and I have no restraint!
    Ingredients for 4 people
    For eggs in purgatory: 4 eggs, 300 gr. Canned tomatoes, 3 onions, basil, olive oil,salt and pepper
    For the cake: 4 large potatoes, 150 gr. Gorgonzola cheese, salt
    Boil the potatoes and when well cooked, peel and break them coarsely with a fork. Mix with gorgonzola cheese into cubes, season with a little ’salt. Put the mixture into a baking pan with nonstick paper, adjusting it without crushing it.Bake at 180 degrees for about 30 minutes (must be dry and crunchy!).
    In the meanwhile in a skillet with oil, cook the onion thinly sliced​​, stretch with water if necessary. When soft add tomatoes and continue cooking for 10 minutes. Add salt and pepper, and create small holes where you’re going to break eggs. Cover with a lid and cook for 4-5 minutes on low heat. Before serving, put the basil on top.


  3. Flan of cabbage, potatoes and gorgonzola

    15 January 2012 // flaviabi

    patate

    Ingredients for 4 people:
    400 gr. cabbage
    4 potatoes
    1 shallot
    50 gr. almonds
    Two tablespoons of bread crumbs
    150 gr. Gorgonzola
    oil
    salt
    chili
    butter
    Boil the potatoes and cut into slices and put salt on it. Cut the cabbage into thin strips blanch in boiling water for 5 minutes. Drain and mash in a pan with olive oil and shallots for 5minutes, seasoning with salt. Butter the ramekins and  pass the breadcrumbs on it. Put a layer of cabbage, a layer of potatoes, a layer of blue cheese and a sprinkling of ground almonds, until completion of the stencil. Bake at 200 degrees for 15 minutes.


  4. Galician octopus

    8 January 2012 // flaviabi

    insalata di polipo alla gallega

    Nadia  prepared this delicious Galician octopus, with a fairy dust that brought from Spain, consisting of paprika, chili and other ingredients that give it a wonderful smoky taste! Boil the octopus and cut into small pieces. Boil the potatoes and cut into cubes. Mix octopus and potatoes and season with marine salt, olive oil and plenty of ”fairy dust”: very good, good Nadia!


  5. POTATOES’ CANAPE WITH SHRIMPS

    22 December 2011 // flaviabi

    crostini di patate e mazzancolle

    Good and easy: boil the potatoes halfway, cut them into slices about 3-4 cm. and fry in oil until golden brown. In oven grill cook the pepper and peel it when cooked, season with oil, salt, chives, and cut into stripes. Dip the shrimp in cornmeal and fry in oil. Now put over each slice of potato a fried shrimp and  a fillet of red pepper.


  6. POTATOES AND LEEKS SOUP

    21 November 2011 // flaviabi

    zuppa porri e patate 006

    Ingredients for 4 people:
    4 Potatoes
    4 Leeks
    salt
    a teaspoon of butter
    1 lt. vegetable broth
    chili
    olive oil
    Cut the leeks into slices and diced potatoes.
    Sauté in a pan with a curl of butter.
    After about 5 minutes of cooking, add water and broth, season with salt and cook for about 45 minutes.
    When cooked, blend about two ladles of soup and mix it with the rest in pieces. Serve hot with a drizzle of olive oil, chives and pepper


  7. And tonight….. Rapini (also known as Broccoli Rabe) cake

    21 October 2011 // flaviabi

    tortino di rapi 004

    I really like vegetables, and autumn’ vegetables  in particular, and so I will begin to eat and then cook them, and consequently I will show to you! The first Broccoli rabe, are not very bitter, because (as they said our old people) have not taken the “freeze” yet , but they are delicious.
    Ingredients for 4
    250 gr. of broccoli rabe
    4 yellow potatoes
    200 gr.  Caciottina (soft and sweet cow cheese)
    salt
    garlic
    chili
    extra virgin olive oil
    After carefully washed broccoli,  boil them in  water for 10 minutes. Drain and squeeze out the water. Sautè in a pan with olive oil, pepper and salt. In the meanwhile boil the potatoes until cooked. Oil a baking molds and put the three ingredients in layers. Bake at 180 degrees for 15 minutes. Serve warm with bresaola with lemon dressing.