SICILIAN POTATO-AND-EGG CAKE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Set a rimmed baking sheet on the top oven rack; preheat to 475 degrees F. Put the potatoes and 1 tablespoon water in a large microwave-safe bowl; cover with plastic wrap and pierce a few times with a knife to vent. Microwave until very tender, 10 to 13 minutes. Meanwhile, generously butter an 8-inch-round cake pan; sprinkle in 2 tablespoons breadcrumbs and shake to coat, then tap out the excess.
- Add 4 tablespoons butter and the parmesan to the potatoes; season with salt and pepper and mash. Gradually mash in the beaten eggs. Spread half of the mixture in the prepared pan; top with the provolone, peppers and parsley, leaving a 1-inch border. Top with the remaining potato mixture and smooth evenly. Sprinkle with the remaining 1 tablespoon breadcrumbs. Dot with the remaining 1 tablespoon butter.
- Set the pan on the hot baking sheet and bake until puffed and golden, about 15 minutes. Run a knife around the edge to loosen, then unmold. Let rest 5 minutes before slicing. Meanwhile, toss the salad greens, olive oil and lemon juice in a bowl; season with salt and pepper. Serve with the potato cake.
Nutrition Facts : Calories 663 calorie, Fat 42 grams, SaturatedFat 20 grams, Cholesterol 292 milligrams, Sodium 941 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 32 grams
SICILIAN POTATO CAKE
This potato cake - torta di patate - is a staple in many a trattoria and it's delicious eaten warm
Provided by Ursula Ferrigno
Categories Buffet, Lunch, Main course, Supper
Time 2h
Yield Cuts into 12 slices
Number Of Ingredients 13
Steps:
- Heat oven to 190C/fan 170C/gas 5. Boil the potatoes whole, in their skins, in gently simmering water until tender - about 30-40 mins depending on size. Meanwhile, fry the pancetta cubes until golden.
- Drain the potatoes and set aside. Put the milk and most of the butter in the potato pan to warm. Peel the potatoes, cut into big chunks, then tip back into the pan with the milk. Mash them (as long as you've used a floury potato you will get a light and fluffy mash by using an electric hand whisk, or a masher). Mix in the pancetta, eggs, garlic and all of the other ingredients except the breadcrumbs and thyme.
- Use the remaining butter to butter the bottom and sides of a 23cm springform tin. Coat the inside of the tin with about ¾ of the breadcrumbs and fill with the potato mixture. Smooth down the surface and sprinkle with the remaining breadcrumbs, pressing them gently into the potato.
- Bake for about 1hr 10 mins until the potato cake is set, with a slight wobble in the middle. Let it rest for 5 mins then loosen from the sides with a knife before releasing the tin. Slide onto a plate and sprinkle with the thyme leaves. Serve hot or warm. Can be prepared up to the end of step 3 the night before and kept covered in the fridge.
Nutrition Facts : Calories 381 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.86 milligram of sodium
SICILIAN POTATO BAKE
I got this recipe out of cookbook that Dreamer sent me as a gift during a regional swap. I like it because it's easy to make and my kids like it!The cookbook is called Our Favorite Recipes by St. Theresa School in Maple Ridge, British Columbia the person who submitted the recipe is Pat Sacco
Provided by bmxmama
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Layer 1/2 of potatoes, onions, tomatoes, cheese salt and spices in a shallow baking dish.
- Repeat, ending with tomato and cheese slices alternately placed across the top.
- Pour on milk.
- Cover loosely with foil.
- Bake at 425 for 25 minutes.
- Remove foil and bake a further 5 minutes.
Nutrition Facts : Calories 675.1, Fat 35.7, SaturatedFat 10.8, Cholesterol 49.9, Sodium 967.9, Carbohydrate 69.3, Fiber 6.9, Sugar 6.4, Protein 19.9
ITALIAN ROAST POTATOES
These potatoes are beloved by children and adults alike, and they are very easy to make. Just cube the potatoes (don't bother to peel) and tumble them into a pan. Pour on the olive oil, sprinkle the oregano, peel the garlic cloves (you don't even have to do that if you're pushed for time), mix everything together and stick the dish in the oven. Serve alongside some lamb chops and a simple salad, or just the salad.
Provided by Nigella Lawson
Categories dinner, weekday, side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425 degrees. In large roasting pan, combine potatoes, garlic, oregano and oil. Stir until potatoes are well-coated, and spread them evenly in pan.
- Place in oven, and roast until golden brown and crispy, 40 minutes to an hour. (If the potatoes are crowded in the pan, they will take longer to crisp.)
- Remove potatoes and garlic from oven, and transfer to serving dish. Sprinkle with salt to taste, and serve immediately.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 17 grams, Carbohydrate 53 grams, Fat 21 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 728 milligrams, Sugar 2 grams
SICILIAN POTATO BAKE (HASH BROWNS & MOZZARELLA)
How to make Sicilian Potato Bake (Hash Browns & Mozzarella)
Provided by Abby Johnson @abbers
Categories Other Breakfast
Number Of Ingredients 19
Steps:
- Prepare Beau Monde seasoning: In a small mixing bowl, mix together all ingredients. Pour into a tightly closed jar and store in a cool, dry place.
- Prepare a shallow 6 cup casserole with a little margarine or spray oil.
- Layering in order listed, place first 7 ingredients in casserole; use half the amounts for the first 4 ingredients (those marked \"divided\").
- Then layer the remaining amounts of the first 4.
- Pour milk over top.
- Cover with foil, but loosely, so steam can escape.
- Bake 425 degrees for 25 minutes.
- Remove foil.
- Bake 5 more minutes.
- Remove and let stand a minute or two before cutting.
ITALIAN ROASTED POTATOES
"The herbs in this recipe make ordinary potatoes extraordinary!" Stacey Diehl writes from her Lecanto, Florida home. "They go great with burgers or meat loaf."
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a large bowl. Drizzle with oil; toss to coat evenly. Combine the garlic, parsley, basil, oregano, salt and pepper; sprinkle over potatoes and toss to coat evenly. Transfer to an ungreased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° for 30 minutes. Stir; bake 10-15 minutes longer or until potatoes are tender and golden brown.
Nutrition Facts :
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TRAPANI STYLE POTATOES VASTASE - MANGIA BEDDA
From mangiabedda.com
4/5 (1)Total Time 1 hr 5 minsCategory Main, Side DishCalories 169 per serving
- Preheat oven to 400F. Peel and cut potatoes into cubes. Thinly slice onions. Combine both ingredients in a baking pan. Drizzle with olive oil, salt and pepper and toss to combine.
- Meanwhile, rinse cherry tomatoes and cut in half. Cut mozzarella into cubes. Alternately, you can shred it with a cheese grater.
- Remove the baking pan from the oven and top the potatoes evenly with the halved cherry tomatoes and mozzarella. Sprinkle with oregano.
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