All posts tagged: patate

My tartiflette

Today’s recipe is a typical winter dish, even if Spring is approaching. The tartiflette comes from a region of France and it is similar to a potatoes gratin. Infact, it is made with potatoes, reblochon cheese, cream, and lardons, even if I used rolled pancetta. The Union Interprofessional Reblochon developed the recipe in the 1980s to promote sales of the reblochon cheese. It is a greedy dish to share with friends.

Leeks and potatoes velouté

In the last few days cold and snow have arrived in my city: Milan. It had been a few years since I last saw everything covered in snow in the streets I usually walk through. Although I know these surroundings very well, seeing them covered by a thick white layer, makes them take on a different appearance, almost unknown. The silence and the purity I breathe in when I walk through the streets of my neighborhood make me feel good. I listen to the muffled noises of the city, while I look at the kids that chase eachother happily and ignoring the cold. When it snows everything slows down, everything becomes calmer, the landscapes go back to being human even in the city, the perfumes are cold, of warm food and restorative. My day has gone by peacefully, once I returned home I remained with my nose pressed against the window to see the white flakes fall from the skyes while the soup was cooking. I decided to warm up my soul with a real …

Potatoes Gattò

Everyone knows about potatoes gateau, or gattò. It appeared at the end of the eighteenth century because of the arrival of Maria Carolina, newly crowned, in Naples. Typical dish of the Neapolitan cuisine, now Gattò is common in many Italian regions, with different interpretations. Potatoes are the common ingredient, but the filling can change according to your taste and imagination. It can be prepared in advance and if cubed, Gattò can be considered as a tasty and singular finger food.

Potatoes carbonara

There are different versions on the origin of carbonara. It probably first originated as an evolution of a simple plate called “cacio e ova” (litteraly “cheese and eggs”), present in the regions of Lazio an Abruzzo already in the 8th century. However, it was after the war that bacon (later substituted with smoked “pancetta”) and powdered eggs, brought to Rome by the American troops, met with the tradition of the roman pasta, and gave origin to the current carbonara’s recipe. Starting from this traditional italian recipe, I decided to propose it modified in substance but not shape. Infact, I substituted the pasta with an ingredient which, cut with the appropriate machinery, gives the same shape of “spaghetti”; I have maintaines all the other orininal inglredients with just a little addition.