Tag Archives: potatoes

Patate gratinate – Grilled potato pie (-5 weeks)

Recipe 13:  This is a fantastic recipe for children or guests. It’s light, easy, quick, you can prepare it in advance and it’s perfect as a side dish for fish or meat. Finally everyone Love it!

I cooked it for Christmas to complete the fish dish and I thought it was the perfect treat for my family in this lovely day. Let’s don’t think too much about the line in Christmas! However everything was grilled and not fried… so we have not been so naughty!

The ingredients for 4 people are: 800gr potatoes, 50 gr Emmenthal, 60 gr butter, 10gr breadcrumbs, 200gr cream, a bit of salt and pepper.

Clean the potatoes from the skin and boil them until soft but not too much. Cut them in slices and prepare a baking pan with some baking paper or butter and flour. Grate the cheese and then place a first layer of potatoes in the pan with some of the cheese, salt and the butter.

Then create a second layer exactly in the sameway and then a third until you finish all the ingredients. At this point cover all with the cream and then add some breadcrumbs and the rest of the parmesan mixed together on top to let it create a nice crust all over.

Considering everything is already cooked you will need just 15minute and maybe a bit of grill at the end. Then serve hot it with your main dish and enjoy!

PS. E si sa che le patate in qualsiasi modo le cucini sono sempre un successo, ma tranne la crema eil formaggio che non sono proprio light, penso che questo sformatino valga proprio la pena…sempre meglio delle patate fritte ed un po’ piu’ raffinato delle patate al forno! Voi che dite v’e’ piaciuto?

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Homemade mayonnaise and russian salad – Insalata russa

Recipe 29: In the office they decide to organize a little Halloween party and i wanted to help out with some food. But what i could cook considering we don’t have any oven? It also has to be something easy to bring. So because someone else was thinking about the desserts, and we were going to have cheese and wine all night, i decided to prepare some Insalata russa, that you can easily eat with bread and crackers.

Ingredients for a starter for 8 people: 3 big potatoes, 5 carrots, 150gr peas, 5 eggs, some anchovies in olive oil, some capers, half of a little spoon of mustard, a lemon, a glass of olive oil, a bit of vinegar, salt and pepper.

For the mayo i suggest you to use a mixer because otherwise it will be very hard to maintain always the same speed and strength. However add 2 egg yolks with a pinch of salt and start to mix, better if with a wooden spoon and always in the same sense. At this point you will add the olive oil little by little and with some lemon juice drops too.

After a bit the mayonnaise will start to become thicker, so you can add the remaining lemon juice always mixing a bit.

Wash, peel, cut and  cook all the vegetables in different pans and when boiled, cut them in little pieces. mix this with the peas, the mayo the capers and the anchovies finely chopped, salt, pepper, a bit of vinegar and mustard.

Boil the other three eggs and place it on the salad as a decoration. Place everything in the fridge and enjoy after some hour. Cold it’s better!

Otherwise another good mix is Mascarpone with capers, anchovies and parsley! That’s really great.

PS. Mamy la tua insalata russa con la maionese fatta a casa e’ stata un successo! Diciamo che dopo avre provato una volta a farla  a mano sono subito andata sul robot da cucina perche non riuscivo piu’ a mescolare, ma il risultato comunque non ha nulla a che vedere con quella che compri! Se la sono finita tutta in ufficio!

Patate Duchesse – from France but always in my mum favourites!

Recipe 30: and not only in my mum favorites…in mine and in the majority of our guests too! This is a classic dish for party because everyone like potatoes and this can be made in big quantity and the frozen to have it always ready. It’s  a long time i wanted to do them but i was missing the main tool: the Piping Bag and now i finally have one!

Ingredients for 4-5 people: 1 kilo of potatoes, 100gr butter, Parmesan, salt, pepper, nutmeg, some milk, 1 whole egg and 3 egg yolks.

Let’s start from the potatoes. Clean them from the skin and place them in a big sauce pan with water and salt. Let the water boil and leave them there for around 20 minutes. They need to cook but without become to soft. In the meantime in a big container place the egg, the salt, the Parmesan, nutmeg and pepper. Mix a bit and add the butter.

This time i had some Gorgonzola cheese left too and i decided to add it to the mix. I though the taste could go well together.

Drain the potatoes and mash them, then add them to the mix and create a smooth mix. If too hard, add some milk enough to make the mash potatoes quite creamy, but not too liquid.

Taste it and add salt pepper or nutmeg if needed. When ready, place all the content in one or more piping bag and start to create your potatoes.

Place some baking paper on the baking tray and push the bag to make the first potato duchesse. Push in the center to make it more consistent, but don’t made them too big or little.If you have a pastry brush you can paint them with an egg, otherwise just place them in the oven at 180 degree for  around 15 minutes. Check in the meantime. It will be very easy to see them take color and get ready. When they look like the picture, simply take them out and serve it!

Enjoy!

PS: mamy hai visto il tuo cavallo di battaglia come m’e’ venuto bene? Il puree era fantastico perche’ c’ho aggiunto un po’ di latte e pure di gorgonzola, percio’ quandop le addenti fuori sono croccanti e dentro belle morbide! Buonissime!

Pasticcio di patate – Potatoes Pie

Recipe 53:  Today I cooked the oldest recipe of all. It was a classic from my grandmather, and my mum suggested to cook it here in the montain to eat it all together again. Also this recipe it’s super easy and with simple ingredients and probably it’s one of this dishes my grandma used to cook after the war, when in italy it was an hard time.

I will call it pasticcio di patate because it’s just a big mix of 3 ingredients cooked in a pan. You will need for 3 people: 800gr potatoes, 100gr pancetta, half onion, olive oil, salt and pepper.

Boil the potatoes with the skin to don’t allow them to absorb too much water. Leave them in boiling water for around 30 minute but you can always know if they are ready using a fork. If the fork enter in the potatoes they are ready.

Then take off the skin and cut them in slices not too thin. leave them cooling down. If hot they will become too mash and that’s not what we want.

Place some olive oil in a pan and then add the potatoes. In the meantime in another pan put some oil and the onion to fry a bit. When this is ready, add the onion and the pancetta to the potatoes and mix everything. Start mashing the potatoes in the pan and keep on mixing until creating a kind of tortilla.

Then cover with a plate or a tap and turn the tortilla and let it cook in the other side. Keep on turning the pasticcio until a bit colored on both the side.

At this point you can serve it as  a unique dish with some salad or as a side order for some meat or even fish. Buon appetito!

PS. Mamy che bello che mi hai ricordato questa ricetta senno’ non l’avrei mai fatta! Non c’e’ niente di piu’ buono della cucina semplice di casa. Pero’ cucinare con te e’ molto differente… I trucchetti che mi dici cucinando non te li ricordi quando mi scrivi le ricette! Mannaggia!

Pure’ di patate – mash potatoes (- 40 weeks)

Recipe 83: I have to be fair… this week i didn’t have so much time, not to cook, not to blog but not even to eat uff! So finally i also needed to think about something very easy and quite quick to cook and here is a basic recipe that couldn’t miss on my blog: the pure’ or purea in correct italian or as you say here mash potatoes!

Ingredients: you will just need 2-3 big potatoes, some milk, butter, nutmeg, salt, pepper and of course Parmesan.

Just clean, peal and cut the potatoes. Put them in same boiling water  for around 20 minutes. When ready, drain them and mash them with a fork.

At this point  add some  butter, around 25 gr and some milk but don’t too much otherwise the pure’ will be too liquid. Mix it all adding salt, pepper and a good quantity of nutmeg! If still too consistent you can add some more milk and now taste it! Anymore salt, milk or butter?

The pure’ it’s now ready but don’t forget the last touch… some grated Parmesan, i would say around 20-30 gr. Now serve it and enjoy!

PS: Mamy, questo era proprio immancabile nelle mie ricette… altro che i pure’ insipidi che fanno qui! Ad avercelo un’italiano in cucina che ci mette latte burro e parmigiano! E quando lo facevi tu era festa a casa! Proprio buono e niente a che vedere con le solite patate lesse!

A good fish in the oven! (-52 weeks)

Recipe 106: Finally i did it!!! i bought two nice fishes, i cooked them in the oven and i was super happy!! I have never done it before just because i was really scared to have to clean the fishes inside, but yesterday i couldn’t stop myself: when i saw this two salmon trouts in the supermarket i had to buy them and try to cook them in my mum way.

The ingredients are really few but the taste is very good. For 2 people buy 2 fishes (i choose the salmon trouts but it could be whatever else), potatoes, bread crumbs, parsley, lemon, oil, salt and pepper. Nothing more!

Wash the parsley and cut it in very thin pieces (15-30 leaves for person depending also by the size of the fish) then add two spones of bread crumbs for person and some salt, oil and lemon following your taste. Mix it all until it takes the consistency of a dough.

In the meantime cut the potatoes in very thin slices and display them in the oven tray. Add some oil, salt and pepper.

Wash the fishes (thanks God you can find them already clean in Tesco) and take off what is remaining of the interiors.

Put them on the potatoes and stuff them with the mix you prepared before! add some other oil, salt and pepper on the fishes and place in the oven for 40-45 minute at 180 degrees.

As you can see the recipe is very easy and the secret is all in the tasty mix we did at the beginning! The potatoes were perfect, the fish cooked and exactly how i remembered from my mum! I loved it!

PS: Mamy hai visto che alla fine l’ho cucinato? Ho preso coraggio, ho visto che il pesce aveva un bel taglio ed ho sperato fosse bello pulito. Cosi e’ stato, e la salsina m’e’ venuta anche abbastanza bene!Che buono, ma ti pare che in un’isola io mi devo sognare il pesce come un cibo proibito???

Sformato di patate and Guitar Hero (-67 weeks)

inizio sformato

Recipe 133: Yesterday it was a really nice night: good friends, one of my favorite recipe and lots of games. Giulio, my italian friend from Barcellona, doesn’t know what he missed!

So here is the “Sformato di patate” or “Potatoes gateau” as we call it too. It’s also perfect as a plate to prepare before and then just hot up and serve.

Ingredients for 4-5 people: 1Kg potatoes – 300gr mozzarella – 50 gr Parmesan – 250ml milk – 50 gr butter – 100gr ham – salt – pepper – nutmeg – bread crumbs – 50 gr of another cheese like Cheddar, Emmental or Compte (if you want or if you have it) – 3 eggs.

Peel, wash and boil the potatoes in salty water until you can mash them. In the meantime rub the butter in the inside of a baking pan and then dust it with a good quantity of bread crumbs.

versare lo sformato

Mash the potatoes with a fork and add the milk and the butter. Mix it well with the 3 eggs and add the cheese and the ham cut in little pieces, then Parmesan, and one mozzarella also cut in little cubes. Then mix again adding salt, a bit of pepper and nutmeg. This is for me the most important ingredient, because give all another taste to the dish, but if you don’t like it you can avoid it.

At this point put half of the mix in the baking pan and add on top the other mozzarella cut in pieces. Cover all with the rest of the mix and dust the top with other Parmesan and bread crumbs. The last touch will be to put some very thin slice of butter on the top.

Put for 30-40 minutes in oven at 180 degrees and then for 5-10 minute with the grill, until the top becomes colorful.

fine dello sformato

Now, my mum uses to cook it in a ring mold and she ia able to turn it in a plate in a perfect “ciambellone” shape. I tried the same but with my aluminum pan i wasn’t able to do so! Maybe next time i will try with a silicon pan. However if you just used a normal baking pan, you can try to turn it on a plate, or just cut it and serve it.

I hope you will enjoy!

PS. Mamy c’era un odore per tutta casa che non ti dico, ma come al solito non sono riuscita a girarlo nel piatto. E pensare che c’ho comprato la teglia apposita. Ma tu come fai??? a te viene sempre perfetto! Comunque il sapore era come il tuo percio’ ero proprio soddisfatta alla fine e l’insalatina che c’ho messo insieme ci stava proprio bene.