I had already posted my classic Dauphinois potato recipe here in the past,but MypinchofItaly requested I share the simpler version I made this week.
I found out my cream had gone bad, so I made this one with milk. It tasted just as rich, through the addition of some cheese and butter...
Note: I prepared this "experimental" recipe for the mushroom "Cookingbites Challenge" but unfortunately it did not come up to my expectations. I'm posting it on the offchance that a member may be able to advise where I went wrong or where improvements could be made?
Oven-Baked Frittata is an excellent fuss-less alternative to the pan-fried one.
Serves 4, Preparation 10 mins, Cooking 30-35 mins
1 small onion, to slice
2 medium-large tomatoes or 7-8 cherry tomatoes, to slice
2 small-sized potatoes
salt and ground black pepper, to taste
a sprig of...
Serve 4, Preparation 10 minutes, Cooking 20 minutes
Potato Gnocchi, about 900 g
250 g fresh ricotta
50 g grated Parmigiano cheese
200 g fresh or frozen peas (canned too)
1 onion, sliced
salt, to taste
EVOO – Extra Virgin Olive Oil, 2 tablespoons
For each person, 220 g of gnocchi...
4 Fish fillets (any white fish)
2 Large potatoes
Vegetable oil for deep frying
Scrub (or peel) the potatoes and cut them into about 5 mm slices.
Slice the fish fillets to 10 mm thick and cut roughly to the size of the potato slices.