POTATO BUNDLE WITH HERBS
INGREDIENTS: gr. 500 floury potatoes, 800 grams spinach, or chard or ribs, 150 g soft wheat flour, 3 spoons of extra olive oil, a clove of garlic, salt, 2 handfuls of flour for processing.
PROCEDURE: Boil the potatoes, unpeeled, in salted water for about 30 minutes. In the meantime, wash and dry the spinach, put it in a pan on the fire with the garlic clove and 2 tablespoons of oil for 10-15 minutes. Salt and cool. They must be dry, otherwise the preparation fails. Peel the potatoes and pass them through a potato masher, collecting them in a bowl, add a tablespoon of oil and flour, work the dough with your hands. Flour the work surface, roll out the dough with a rolling pin, one centimeter thick, and make discs - engraving with a glass -. Place a spoonful of cooked spinach in the center of each disc and close. You can bake them in the oven at 180 degrees for 20 minutes or in a non-stick pan, turning gently until they form a crispy golden brown.
POTATOES IN TECIA
INGREDIENTS: gr 700 sliced potatoes, a medium onion, a pack of peeled tomatoes, a sprig of sage and rosemary, 3-4 tablespoons of extra olive oil, salt, pepper (if you like).
PROCEDURE: Thinly slice the onion and put it in a pan with oil and half a cup of water. After 10 minutes, add the peeled and coarsely chopped potatoes. Tie the bunch of sage and rosemary with thread so that the leaves do not come off and add it to the potatoes. Finally, pour in the peeled cut and crushed with a fork. Season with salt and cook over low heat and covered pot for about half an hour.
POTATO PIE WITH PUMPKIN
INGREDIENTS: 700 grams of floury potatoes, 200 grams of soft wheat flour, a whole egg, 600 grams pumpkin, 4-5 tablespoons grated smoked ricotta, nutmeg, 3-4 tablespoons extra olive oil, a clove of garlic, a sprig of rosemary, 2 sage leaves, salt.
PROCEDURE: Boil the potatoes in their skins. In the meantime, prepare the pumpkin, peeled and cut into small pieces. Put the oil, garlic, chopped sage and rosemary in a pan on the stove, add the pumpkin, salt and cook over low heat, with a lid, 15-20 minutes, stirring occasionally with a wooden spoon. Let it cool down. Peel the boiled potatoes and pass them through a potato masher, collecting them in a bowl, add the whole egg, salt, grated nutmeg, a spoonful of smoked ricotta and flour. Knead with your hands. Keep a handful of dough aside, which will then be used for the filling. Prepare the baking tray by greasing it with a little oil and floured it. Patiently roll out the potato dough, helping yourself by gradually sprinkling a little flour, cover the entire pan. Take the dough kept aside and add it to the pumpkin prepared earlier, add the smoked ricotta and mix everything well. Fill the pie and bake at 180 degrees for 20-25 minutes.
POTATO AND ONION TERRINE
INGREDIENTS: 500 grams of potatoes, 2 medium onions, 6 tablespoons extra olive oil, a sprig of rosemary, salt, pepper, vegetable broth,
PROCEDURE: Peel the potatoes and slice them very thinly. Peel the onion and slice it very thinly. Grease a baking sheet with a little oil, spread the first layer of potatoes until the tray is covered, slightly crossing the slices. Then distribute the onion, the chopped rosemary, the salt, the pepper and a dash of oil. Start again with another layer of potatoes, then onions and everything else until you run out of ingredients. Pour the previously prepared vegetable broth over the preparation (it is good even if made with a nut) until everything is slightly covered. Bake for about 1 hour at 180 degrees.
POTATO AND ALMOND DESSERT... DELICIOUS!!!
INGREDIENTS: 350 g of floury potatoes, 100 g brown sugar, 60 finely blended almonds, 30 g butter (or sunflower oil), 3 eggs, grated lemon peel, two spoons of breadcrumbs (or corn flour).
PROCEDURE:
Boil the potatoes then peel them and pass them 4-5 times through a potato masher. In a bowl, work the yolks well with the sugar. Combine the mashed potatoes (cold) with the processed yolks, the softened butter, the grated lemon peel and the almond flour. Mix the ingredients, working for a few minutes with a wooden spoon. Add the egg whites whipped until stiff and where you have put a little salt. Gently incorporate the egg whites into the preparation. Grease a cake pan with oil and sprinkle with breadcrumbs (or cornmeal). Pour in the preparation, equalize everything and bake at 180 degrees for
about 1 hour.The result will be a low, golden cake with a delicious almond and lemon aroma!