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Tag: potatoes

“Sticky” Potatoes, or Patate Impacchiuse (for 4 people)

By

On August 24, 2023

In Side Dishes

This is an old Calabrian recipe, and I love it. My guests love it, too. I often prepare this as a hearty appetizer, particularly when the weather is cool.

Use a cast-iron skillet that has a good-fitting cover.

Use yellow (Yukon) potatoes, cut in slices of about ¼ inch (½ cm).  Use 1 or 2 potatoes per person -depending on size of the potato, what else you are cooking etc.

Ingredients

  • 2 – 8 Yukon potatoes, sliced about ¼ inch.
  • 2 cloves of garlic, sliced.
  • 2 Tb. Extra virgin olive oil.
  • 2-3 hot peppers, for example Calabrian red peppers or Thai peppers.
  • Salt and pepper

Preparation

  1. Add olive oil to a large skillet and heat to medium.
  2. When the olive oil is warm, add the sliced garlic cloves.
  3. Allow the garlic to turn golden; then remove all the garlic, using a fork.
  4. Add the hot chili peppers and saute for a minute.
  5. Add the potatoes, mix them so that each has a light coating of olive oil, then fry on medium/high 2 to 3 minute per side (i.e., until they get a gold to slight brown patina on the outside, NOT black).
  6. Cover the pot and cook on low for about 15 minutes.  Do not stir or mix, let them stick (impacchiuse means sticky).  Mix the potatoes gently– -try not to break them—so that those that were on top go on bottom and cover again.  Continue cooking on low heat for another 10 minutes.
  7. Remove the lid, and if the potatoes released water and so there seems to be liquid in the skillet, cook on medium high 2 minutes per side until the liquid evaporates.
  8. Add salt and pepper to taste.

Enjoy!

 

Italiano: Patate Impacchiuse

Ingredienti

  • 2 – 8 potate, tipo “Yukon”
  • Sale e pepe a piacere
  • 2 spicchi d’aglio, schiacciati
  • 120 ml di olio extravergine di oliva
  • 2 – 3 peperoncino piccante calabrese italiano o, tritato (facoltativo) o altro Thai piccante, etc.

Preparazione

  1. Aggiungere l’olio d’oliva in una padella fuoco medio alto.
  2. Quando l’olio d’oliva è caldo, aggiungere aglio schiacciato.
  3. Lasciare che l’aglio diventi dorato; quindi toglierlo.
  4. Add the hot chili peppers and saute for a minute.
  5. Add the potatoes, mix them so that each has a light coating of olive oil, then fry on medium/high 2 to 3 minute per side (i.e., until they get a gold to slight brown patina on the outside, NOT black).
  6. Cover the pot and cook on low for about 15 minutes. Do not stir or mix, let them stick (impacchiuse means sticky).  Mix the potatoes gently– -try not to break them—so that those that were on top go on bottom and cover again.  Continue cooking on low heat for another 10 minutes.
  7. Remove the lid, and if the potatoes released water and so there seems to be liquid in the skillet, cook on medium high 2 minutes per side until the liquid evaporates.

Bon appetito!

Poor Man’s Dinner: Potatoes and Italian Sausage (Patate e Salsiccia)

By

On April 28, 2021

In Entrees

This is a fantastic dish.  It’s simple and phenomenally good.  I’ve never seen it at a restaurant, but I make it at home whenever I want a savory dinner that’s easy to prepare.

Sausage And Potato Small

Ingredients

  • 4 Italian sausages (I prefer the spicy version of Italian sausage, but you can also get mild)
  • 6 medium gold potatoes
  • ½ cup extra-virgin olive oil
  • 1-2 sprigs of rosemary

Preparation

  1. Preheat oven to 400oF (Convection roast/True convection)
  2. Slice sausage links into 1-inch thick pieces
  3. Cut the potatoes in a French-fry style cut into ½ inch thick slices with the skin. Reserve until step 6.
  4. Use a 12-inch cast-iron skillet (use a good heavy, oven-safe skillet if you don’t have a cast-iron, a frying pan).
  5. Pour a thin layer of olive oil on the bottom of the skillet (about 2-3 mm) and add the sliced sausage and rosmary. Add water to just barely cover the sausage.  Turn heat to high, and wait it boils.
  6. As soon as the water with the sausage boils, turn the heat to medium/low. Allow it to simmer for 5 minutes, then add the sliced potatoes. Make sure they are under water, or add enough water to barely cover them.  Cook on medium heat for 10 minutes, so that the water with the potatoes, oil and sausages is simmering almost at a boiling level.
  7. Pour the contents of the skillet through a pasta colander.
  8. Drip the skillet through a pasta colander. Put it back into the skillet-so there will be some liquid, just a little.  Add about 1/3 cup of olive oil, mix gently, and then place the pan in the heated oven for 8 minutes.
  9. Remove from the oven, mix the sausage and potatoes, and then cook in the oven for another 8 minutes.
  10. Remove from the oven, serve, and enjoy!

ITALIANO: Patate e salsiccia

Questo è un piatto fantastico. È semplice e straordinariamente buono. Non l’ho mai visto al ristorante, ma lo preparo a casa ogni volta che voglio una cena gustosa e facile da preparare.  

Provare per credere!

Ingredienti

  • 4 salsicce italiane (io preferisco la versione picante) per carita` niente finocchiella nella salsiccia.
  • 6 patate gialle medie
  • circa 120 ml di olio extravergine di olive
  • 2 rametti di rosmarino

Preparazione

Forno a 200C, convection oven, roast

  1. Tagliare le salsicce a pezzi di circa 3 cm, e le patate a fette di 1 cm di spessore con la buccia.
  2. Mettere le salsicce in una pentola con fondo coperto da con 2-3 mm di olio d’oliva, aggiungere acqua fino a coprire le salsicce a filo e aggiungere il rosmarino
  3. Fuoco forte finché non bolle, appena abbassare a medio/basso–sobbollire.
  4. Dopo 5 minuti aggiungere le patate e controllare che come le salsicce sono sotto il pelo dell’acqua, se necessario aggiungere altra acqua. Cuocere 10 minuti -sobbollire.
  5. Scolare in scolapasta, senza lavare la pentola, rimettete le salsicce/patate nella stessa pentola, aggiungere circa 80 ml olio d’oliva, mischiare infornare.
  6. Dopo 8 minuti girare e rinfornare per altri 8 minuti.
  7. Buon appetito!

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