ITALIAN POTATO SOUP (MINESTRA DI PATATE)
Make and share this Italian Potato Soup (Minestra Di Patate) recipe from Food.com.
Provided by Mandy
Categories Potato
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Bring water, stock cubes, parsley, onion, celery, carrots & potaoes to the boil in a large saucepan.
- Cover & simmer for 30 mins, add spaghetti sauce & corn.
- Stir well & bring back to the boil, cover & simmer for a further 15 minutes.
- Serve with hot cheesy bread.
Nutrition Facts : Calories 144.8, Fat 1.5, SaturatedFat 0.4, Cholesterol 1, Sodium 719.4, Carbohydrate 31.2, Fiber 4.2, Sugar 7.4, Protein 3.7
MINESTRA
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a deep, large, heavy pot over moderate heat, saute garlic and pancetta in extra-virgin olive oil for 3 minutes. Add onions and cook 1 or 2 minutes longer.
- Add the greens and wilt them down to fit them all in the pot. Add beans, broth, and nutmeg, salt and pepper. Cook over moderate to medium-high heat for 12 minutes, or until greens are no longer bitter. Serve with shaved cheese, bread, and good red wine.
PASTA E PATATE: PASTA AND POTATO SOUP
Provided by Food Network
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat up extra-virgin olive oil in a deep saucepan. Add the prosciutto or salami and cook until crisp. To make the 'soffritto', add the onion, celery, carrot, chile pepper, salt, and black pepper. Saute until the onion becomes soft, and then add the potatoes. Stir to prevent the potatoes from sticking to the pan. Add the water and tomato puree.
- Add the spaghetti to the pot. Mix together well and add the Pecorino cheese. Add water, a little at a time periodically and cook for a few minutes until the soup is creamy and thickened.
- Drizzle with olive oil and sprinkle with Parmigiano cheese. Allow the soup to cool and thicken. Serve the soup at room temperature.
GATEAU DI PATATE
Provided by Giada De Laurentiis
Categories main-dish
Time 2h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Butter the inside of a 9-inch spring form pan with 1 teaspoon of the butter. Sprinkle in 2 tablespoons of the breadcrumbs and rotate the pan to coat the bottom and the sides completely. Set aside.
- Put the potatoes and garlic in a large saucepan and cover with cold water. Season the water well with salt and 2 tablespoons butter and bring to a boil over high heat. Simmer until cooked through and easily pierced with the tip of knife, about 15 minutes. Drain well.
- In a small saucepan over medium heat, melt the remaining stick of butter. In a large bowl combine the melted butter, sour cream, 1 cup Parmigiano Reggiano and 3/4 teaspoon salt. Mix well with a rubber spatula.
- Using a ricer, rice the cooked potatoes over the sour cream mixture. Use the rubber spatula to combine well. Add the beaten eggs and stir to combine. Scoop half of the mixture into the prepared pan. Sprinkle the finocchiona evenly over potato mixture and top with the provolone. Scoop the remaining potato mixture on top and spread evenly. Sprinkle with the remaining 2 tablespoons bread crumbs, 1/2 cup Parmigiano Reggiano and top with the remaining 5 teaspoons of butter. Bake until hot all the way through and golden brown on top, about 45 minutes. Allow the gateau to rest for 15 minutes before unmolding and serving.
SFORMATO DI PATATE
The Spanish call it 'tortilla', the Italians from whom I learned it call it 'sformato' (literally 'deformed'). It's basically a mess of potatoes and onions held together with eggs. But once you try it you'll see that it's oh so much more than that! This is a very versatile dish. Cut it into small squares for appetizers, or in wedges for a main course or a side dish. Serve it hot, room temp, even cold. Cut out the bacon and it's vegetarian; add spinach or pesto for extra color and flavor. Have fun, and buon appetito!
Provided by Jedley
Categories One Dish Meal
Time 1h10m
Yield 1 sformato, 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Steam or boil whole unpeeled potatoes until not quite tender. When cool enough for handling, slice potatoes on a mandolin (or on the bladed side of a box grater), no more than 1/8 inch thick, preferably thinner.
- Chop bacon into matchsticks or cubes.
- Slice the onions and saute' with bacon and olive oil in a large non-stick frying pan.
- Add the potatoes when the onions and bacon are about half cooked. Blend ingredients with 1 tbsp salt, being careful not to break up the potato slices too much.
- Whisk the eggs with the parmigiano and pour over the potato and onion mixture.
- Cover and cook over very low flame for 15 minutes (or until deep golden on the bottom).
- Here's the only tricky part:.
- Uncover and turn off flame. Place a plate or platter upside-down over the pan, keeping one hand firmly on the bottom of the plate, and the other on the pan handle, as close to the pan as you can - you need a strong grip.
- Now, flip the plate and pan in a single, decisive motion so that the plate is now on the bottom.
- You should now have the golden brown bottom of the sformato on top, and the uncooked top on the bottom.
- Remove the pan and replace on stove.
- Slide the 'sformato', now a more or less cohesive unit, back into the pan so that the uncooked side is now in contact with the pan. Sprinkle browned side with black pepper.
- Cover and cook for 15 more minutes.
- Slide the finished 'sformato' onto a clean platter.
- Let cool for at least 30 minutes (the longer the better), slice into wedges and serve as a side dish or as a main course.
- Tips: Best at room temperature, and it tastes better the next day!
Nutrition Facts : Calories 609.8, Fat 40.9, SaturatedFat 11.5, Cholesterol 250.1, Sodium 557, Carbohydrate 43.5, Fiber 5.5, Sugar 4.4, Protein 17.7
GNOCCHI DI PATATE
Make and share this Gnocchi di Patate recipe from Food.com.
Provided by GinnyP
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Boil the potatoes with the skin in salted water.
- When they are cooked, let them cool, then peel them and smash them.
- Mix the smashed potatoes with the flour and the salt and continue to work the dough with hands.
- Spread some gf flour on a surface; take a piece of dough and make a ball out of it.
- Then give it the shape of a snake by rolling it on the surface.
- When the"snake" is ready (about 1 centimeter in diameter), cut it into many pieces about 3 centimeters long each.
- Do the same with the rest of the dough.
- The gnocchi cook very fast; 1 or 2 minutes in boiling salted water.
- They are ready when they float on the surface of the water.
- Take them out immediately and serve them with tomato sauce and parmesan.
- Note: You can make a lot of gnocchi and freeze them.
- You can also cook them in water while they are frozen, just remember to separate them from each other before you throw them into the water.
Nutrition Facts : Calories 96.2, Fat 0.1, Sodium 7.5, Carbohydrate 21.8, Fiber 2.8, Sugar 1, Protein 2.5
MINESTRA (ESCAROLE AND LITTLE MEATBALLS SOUP)
Make and share this Minestra (Escarole and Little Meatballs Soup) recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Trim and clean the escarole.
- Stack the leaves and cut them crosswise into 1 inch strips.
- You should have about 4 cups.
- In a large pot, combine the escarole, broth and carrots.
- Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
- Meanwhile, mix together the meatball ingredients.
- Shape the mixture into tiny balls, less than 1 inch in diameter.
- When the escarole is cooked, stir in the pasta and return the soup to the simmer.
- Drop the meatballs into the soup.
- Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes.
- Taste for seasoning.
- Serve hot with more grated Parmesan.
Nutrition Facts : Calories 661.1, Fat 25.1, SaturatedFat 9.8, Cholesterol 128.1, Sodium 3880.8, Carbohydrate 53.4, Fiber 5.9, Sugar 7.7, Protein 51.2
INSALATA DI PATATE - ITALIAN POTATO SALAD
A very good alternative to mayo-laden potato salads. It is a much lighter dish and is a great accompaniment to any BBQ dishes or with grilled chicken or meat and a green salad.
Provided by DeSouter
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Peel boiled potatoes while they are still warm and cut into large, bite-sized cubes.
- Toss together with remaining ingredients.
- Refrigerate for at least one hour.
Nutrition Facts : Calories 300.7, Fat 9.3, SaturatedFat 1.3, Sodium 309.5, Carbohydrate 49.9, Fiber 6.4, Sugar 2.8, Protein 5.8
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