Quadratini di patate e carciofi
ingredienti:
4 patate di media grandezza, sbucciate ed affettate
2 carciofi freschi
100 g Provolone, grattugiato (no lattosio: eliminate il formaggio dalla ricetta)
sale, pepe nero
150 g Parmigiano Reggiano grattugiato (no lattosio: lievito alimentare in fiocchi)
1 cucchiaio prezzemolo, sminuzzato
2 limoni freschi
1 cucchiaino paprika dolce, rossa
olio d'olive (evo, mais)
60 g. pangrattato ( gluten free: pan grati "Schaer")
burro (olio di mais/evo)
La sera precedente: Pulite i carciofi eliminando le foglie dure dalle estremità e tagliando il torsolo. Lavateli ed affettateli a julien sottile. Metteteli in una ciotola e spruzzateli pene con il succo dei due limoni. Copriteli con pellicola e lasciateli tutta la notte in frigorifero.
Il giorno dopo:
Accendete il forno a 190°. Oleate o imburrate una teglia quadrata di media grandezza.
Asciugate la julien di carciofi, ma conservate il succo di limone. Coprite il fondo della teglia con fette di patate, cospargete leggermente con sale e pepe. Copriteli con la julien di carciofi e cospargete bene con il Provolone grattugiato (non vale per gli intolleranti al lattosio, se siete fortunati e trovate i formaggi vegan potete usare quelli). Cospargete con il prezzemolo. Coprite il tutto con il resto delle fette di patate. Cospargete con sale e pepe nero. Aggiungete il succo di limone e acqua abbastanza da coprire quasi l'ultimo livello di patate. Coprite con alluminio ed infornate per circa 40-45 minuti o fino a che le patate sono cotte ed il liquido e quasi evaporato. Rimuovete l'alluminio, ma non spegnete il forno. Unite il pangrattato con il Parmigiano Reggiano/ lievito alimentare in fiocchi e cospargete il le patate. Spolverate leggermente con la paprika rossa dolce, appoggiate alcuni piccoli pezzettini di burro sopra/ oleate leggermente con olio ed infornate di nuovo per altri 10-15 minuti o fino a che il top diventa dorato e croccante.
Artichoke-Potato Squares
Ingredients
4 potatoes, medium size, peeled and sliced
2 fresh artichokes
100 gr. shredded Provolone cheese (lactose free: don't add the cheese)
salt
black paper
150 gr. finely shredded Parmesan cheese (lactose free: nutritional yeast flackes)
1 tbsp fresh parsley, chopped
2 fresh lemons
1 tsp red paprika
olive oil
60 gr. bread crumbs (gluten free: pan gratè gf)
butter (oil)
The night before: Clean the artichokes by removing the brown leafs and the sticks. Wash them, then slice them into a thin and long slices. Pour the sliced artichokes into a bowl. Cut the lemons in half and squeeze the juice over the artichokes. Cover and keep in the fridge overnight.
The next day: Preheat oven to 375°F.
Dry the artichokes, but keep the juice.
Grease a square baking pan with olive oil and cover the bottom with sliced potatoes. Sprinkle with salt and black paper. Cover with the artichokes and sprinkle with the shredded Provolone cheese (lactose intolerants don't have to do that) and the parsley. Cover all with the remaining potatoes. Sprinkle with salt and black paper.
Pour the lemon juice over the potatoes, then add enough water to almost cover the potatoes. Cover with silver foil. Bake about 40-45 minutes or until the potatoes are soft. Remove the silver foil. Combine together the bread crumbs and the shredded Parmesan cheese and cover the potatoes with this mixture. Arrange some butter pieces on the top, sprinkle with the red paprika and pour into the oven again. Bake 10-15 more minutes or until the liquid is almost evaporated and the top is crispy.
2 fresh artichokes
100 gr. shredded Provolone cheese (lactose free: don't add the cheese)
salt
black paper
150 gr. finely shredded Parmesan cheese (lactose free: nutritional yeast flackes)
1 tbsp fresh parsley, chopped
2 fresh lemons
1 tsp red paprika
olive oil
60 gr. bread crumbs (gluten free: pan gratè gf)
butter (oil)
The night before: Clean the artichokes by removing the brown leafs and the sticks. Wash them, then slice them into a thin and long slices. Pour the sliced artichokes into a bowl. Cut the lemons in half and squeeze the juice over the artichokes. Cover and keep in the fridge overnight.
The next day: Preheat oven to 375°F.
Dry the artichokes, but keep the juice.
Grease a square baking pan with olive oil and cover the bottom with sliced potatoes. Sprinkle with salt and black paper. Cover with the artichokes and sprinkle with the shredded Provolone cheese (lactose intolerants don't have to do that) and the parsley. Cover all with the remaining potatoes. Sprinkle with salt and black paper.
Pour the lemon juice over the potatoes, then add enough water to almost cover the potatoes. Cover with silver foil. Bake about 40-45 minutes or until the potatoes are soft. Remove the silver foil. Combine together the bread crumbs and the shredded Parmesan cheese and cover the potatoes with this mixture. Arrange some butter pieces on the top, sprinkle with the red paprika and pour into the oven again. Bake 10-15 more minutes or until the liquid is almost evaporated and the top is crispy.
I've lurned this recipe years ago, before getting married. I was working as a house keeper in the house of one old lady here in South Italy. She had the fame to be one of the best gurmet chef in her fammily. She actually was organizing the Sunday family lunches and I was helping her every time. It's still one of my favorite dishes. Every time I prepare it I remamber about her with a lot of affection because she was the first Italian persone that treated me with love and respect. Something that is a big rarity here in Italy!
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