Makes 2 in individual ‘soufflé’ dishes.
Drop of EVO
1 medium potato, peeled & cubed
1 very small onion, finely chopped
2 thin slices of guanciale, very finely chopped
2 eggs, beaten
drop of milk
Lump – about 75g grated Parmigiano
½ tomino, cubed (small)
Bit of salt and fresh ground white pepper
Little melted butter.
For sauce – a little béchamel sauce and ½ tomino. Seasoning.
What to do …
Heat oven to 200°C
Boil, drain and mash potato.
In meantime, coat a couple of individual ‘soufflé’ dishes with melted butter and put in fridge to cool.
Heat a drop of EVO in a saucepan or frying pan and gently fry the onion and guanciale until the onion is soft and the guanciale translucent.
Stir to stop browning.
Add this mix to the mashed potato. Mix.
Add beaten egg. Mix.
Add little drop of milk. Mix.
Add nearly all Parmigiano saving some for topping. Mix.
When the oven is up to heat, add ½ dish of mix and add ½ the tomino cubes.
Add next ½ sformato mix and top with the rest of the tomino cubes and sprinkle with the last of the Parmigiano.
Put in the centre of the oven for about 15 to 20 minutes.
When the sformato has risen above the level of the dish and you can see the cheese has gone golden brown, it’s done. Try not to overdo it, otherwise it’ll be dry.
While the sformato is in the oven, make a quick and thick white sauce (béchamel) and add the other half of the tomino – also cubed and stir over a medium heat until melted. Add some white freshly ground pepper.
Layers are grilled onion, hard boiled egg, artichoke puree with walnuts, potatoes, salmon, potatoes.
Cook the onions, do the artichoke puree with walnuts, cook the potatoes till fork tender, layer onions first, pressing down after each layer then egg slices, then artichoke puree, then potatoes, then add the fresh salmon in pieces, then potatoes on top.
Put into a 200 degree oven for about 40 minutes.
Yield 2.¼ cups
½ cup fresh white bread crumbs Juice of 1 lemon
2/3 cup EVOO(extra virgin olive oil) salt & pepper to taste
3 minced garlic cloves ½ cup water
Boil potatoes, skin off. Drain and return to hot plate, turned off, and shake. In the meantime, toast the breadcrumbs and the almonds. In a blender, combine the garlic, breadcrumbs, almonds, and garlic. Now pour in water, salt and 1 tblsp lemon juice and pulse. Mash the potato roughly and add to the blender along with the olive oil, remaining lemon juice and more water if necessary. Cover and allow to sit at room temperature until ready to serve.
3-4 small potatoes
1 medium white onion
1 tsp salt
Oil for frying – peanut or corn- just not olive.
This is a base recipe that can be double, tripled, quadrupled etc.
Grate potatoes and onion into a large boil. Add rest of ingredients, mix well. At this point, you can either let them sit for a short while or cook immediately. If you let sit, they will become watery and you’ll need to spill water off before frying.
To fry, heat oil through to a medium heat. Add heaping tablespoons of potato mixture and flatten them. Brown one side, flip. Repeat until mixture is finished.
Serve immediately with sour cream, Greek yogurt or apple sauce.
Note: You can vary the recipe anyway you want: sub sweet potato, add zucchini, carrot, parsnips etc. You get the picture.
This is a great way to use up leftover roast potatoes! Ingredients: Roast potatoes (if you don’t have them leftover, cook them up fresh, preferably new potatoes with skins on) Smoked bacon Fontina Valdostana Olive oil Pizza dough Preparation: Prepare your favourite pizza dough or use commercial Roast potatoes, unpeeled if possible, in olive oil, salt and pepper until done Fry up bacon bits and set aside Roughly grate the cheese Assemble the pizza with the above ingredients, drizzle with olive oil and cook as pizza
Gotta love the name. This is basically scalloped potatoes with added pickled, smoked or salted fish. Normally it calls for anchovies but I used smoked herring instead. Great cold weather dish. Ingredients: 1 herring per person 1 medium potato per person 2-3 onions Breadcrumbs Whole milk Preparation: If you are using whole, unsoaked herring, follow instructions and start the day before; fillet and set aside. If using commercially packed, filleted herring (recommended), proceed. Thinly slice (use a mandolin if you have one) the potatoes and onions. Cut the fillets into bite-sized pieces. Butter a baking dish and place a layer of potatoes and onions; dot with herring pieces and pour in enough milk to barely cover. Repeat until you finish with a layer of potatoes/onions and herring, pour a bit more milk over them. Sprinkle generously with breadcrumbs and bake in a medium oven until golden brown and the milk has cooked the potatoes and onions (they should be tender to the fork). We served with buttered peas.
1 med onion diced
4 long slices of Speck or Pancetta
1 tbl chopped parsley
Prepare the vinaigrette. Place the speck in a pan and cook until crispy and set aside then toss in the onions cook until slightly tender using the fat from the speck. Add the mustard, vinegar, mustard, oil, salt and pepper, and cook for about 3 minutes, Put in a big bowl and toss in the hot potatoes, green onions, speck, and parsley, Squeeze one lime or two depending on the size, Toss and serve.
You need about 3 cups of cleaned leeks cut into 1/8″ or so slices
About ½ teaspoon of salt
2 Tablespoons of good olive oil
2 tablespoons of butter
a pinch of cayenne pepper (peperoncino)
a pinch of nutmeg
about ½ cup milk
salt to taste
100 grams or 3.5 ounces of pecorino fresco not aged
40 to 50 grams of freshly grated Parmigiano Reggiano
When the potatoes are done, drain them and puree them. Puree in the butter and then the eggs.
Add the cayenne and nutmeg, stirring them in. Add the grated pecorino and stir it in.
Heat a wide and heavy frying pan with the olive oil. Add the leeks and salt them. Cook slowly, stirring, until they start to toast and take on a toasted flavor. They do not have to be entirely brown, but browned enough to take on that taste.
When the leeks are done, stir them into the potato mixture. Then stir in enough milk so that the mixture will not pile up, but stays level when you spoon it. Don’t go overboard. Transfer the mixture into a two-quart baking dish, then scatter the Parmigiano over the top. You can at this point cover it tightly with foil and refrigerate it until the next day, but take it out an hour before you want to cook it.
When ready to cook it, put it into a 350°F or 175°C preheated oven and cook for about 45 minutes until puffy and well-browned.
You can use different cheeses, too
Great for a party, buffet or even as a meal accompaniment or evening snack.
Small to Medium Potatoes
Salt & Pepper
Bacon or Pancetta
Take a tray of small to medium size potatoes (depending on how many you are cooking for but we usually allow 2 per person), wash, remove any eyes, prick with a fork, drizzle with olive oil and a sprinkling of salt, cover with tin foil and bake for around 45 mins to 1 hour at 190oC until soft.
Once cooked, remove from the oven, cool slightly and cut each potato in half.
Gently scoop out the cooked potato flesh and place in a bowl. Leave a small amount of potato in the shell all round, so that it doesn’t fall apart.
Gently fry 1 pack of pancetta or 4 rashers of chopped bacon until brown.
Mash the potato in the bowl with a little milk and add salt, pepper, a handful of grated cheddar cheese (or other strongish cheese) and the cooked bacon.
At this stage you can add any other ingredients you fancy or even make the shells vegetarian by using chopped peppers, sweet corn, etc etc.
Place some oil into a frying pan and once hot, fry the empty potato shells until crispy. Drain on kitchen paper.
Fill the browned, crispy shells with your potato mixture and top with more grated cheese.
Place on a baking sheet and bake until bubbly and golden for around 30 mins at 180oC.
This is a family favorite at my house and has a multitude of variations.
-250 ml grated parmigiano reggiano
-225 g frozen peas, defrosted*
-1-2 yellow onions, diced and sauteed in olive oil until golden, salt and pepper to taste.
-100-150 grams of good salami, traditionally sopressata**, diced
-1 small mozzarella in water, thinly sliced***
-2-3 slices of country bread
-2 cloves garlic
Tear bread into pieces and whirl in a food processor with the garlic until you have a large cupful of bread crumbs. Briefly saute the crumbs in olive oil until the crumbs are slightly golden and the garlic no longer smells raw, salt and pepper lightly.
Carefully fold half the peas, the PR and the salami into the mashed potatoes. Spread half the new mixture into a deep baking dish around 8″ x 6″. Spread the onion mixture on top of the potatoes, then the remaining peas and finally the slices of mozzarella. Cover again with the remaining potato mixture and finally with the bread crumbs.
Bake in a 175c ventilated assist oven, 200c/400F oven for 30 minutes until the potatoes begin to bubble.
* You can substitute other vegetables like cooked broccoli in place of the peas although they are traditional. I have also seen sliced hard boiled eggs in place of the vegetables.
**This dish rises or falls on the quality of the salami. In the US I always used Genoa salami which does not exist in Italy. Here I would use the best quality local salami you have or your favorite. You could also use Spanish chorizo which I used tonight, or Portuguese linguica.
***You can substitute scamorza for all or part of the mozzarella.