SICILIAN-STYLE POTATO GRATIN
Provided by Roy Finamore
Categories Cheese Onion Potato Side Bake High Fiber Casserole/Gratin Parmesan Winter Potluck Capers Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Rub 13x9x2-inch glass baking dish with cut side of garlic clove. Brush dish with olive oil. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onions, sprinkle with coarse salt, and sauté until soft and beginning to brown, stirring frequently, about 13 minutes.
- Arrange 1/3 of potatoes in even layer in prepared dish. Sprinkle with coarse salt and pepper. Scatter half of onions over. Sprinkle with 2 tablespoons Pecorino Romano and 1 tablespoon capers. Repeat layering with half of remaining potatoes, coarse salt and pepper, remaining onions, 2 tablespoons Pecorino Romano, and 1 tablespoon capers. Drizzle with 1 tablespoon olive oil.
- Arrange remaining potato slices over. Sprinkle with coarse salt and pepper and remaining 1 tablespoon capers. Drizzle with remaining 1 tablespoon olive oil. Pour chicken broth over. Press down firmly on potatoes to compact gratin.
- Cover gratin tightly with foil and bake until potatoes are tender, about 1 hour 20 minutes. Uncover and sprinkle with remaining 4 tablespoons Pecorino Romano. Bake gratin uncovered until cheese is lightly browned, about 15 minutes. Let gratin stand 10 minutes at room temperature before serving.
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 SALAD
Fresh basil is the star of this mayo-free, Italian-inspired take on potato salad. -Sue Falk, Warren, Michigan
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 26 servings.
Number Of Ingredients 11
Steps:
- Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 12-15 minutes. Drain; rinse with cold water. Pat dry., Meanwhile, in a small saucepan, bring 1 cup water to a boil. Add beans; cook, uncovered, just until crisp-tender, 3-4 minutes. Drain; immediately drop into ice water. Drain and pat dry., Peel and cube potatoes; sprinkle with remaining salt and the pepper. Transfer to a serving bowl. Add beans, cucumbers, tomatoes, onion and 3/4 cup basil leaves. Whisk together oil, vinegar and garlic. Drizzle over vegetables; toss to coat. Sprinkle with remaining basil.
Nutrition Facts : Calories 96 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 143mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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
AUTHENTIC SICILIAN POTATO SALAD
This is another recipe that my family has been making for ages. I grew up eating this before I ever had the kind with mayonnaise (which I also happen to love) I have approximated some of the amounts of the ingredients simply because the cooks need to find the right amount by tasting as they go along. Everyone who has tried my family's version has raved, being Italian or non. This also develops more flavor when it sits for a few hours or overnight. Just stir well before serving. One last thing... although I normally use red wine vinegar, I also use Balsamic, but balsamic can give the salad a brownish color that may not be as visibly pleasing, but still tastes wonderful!! Please note: This salad is intended to be slightly tart. Be careful when adding the vinegar. You may not want to use the full amount. Add gradually according to your taste.
Provided by FoodFromSicily
Categories Potato
Time 30m
Yield 7 serving(s)
Number Of Ingredients 10
Steps:
- in a large pot boil potatoes and eggs until potatoes are fork tender.
- Rinse potatoes and chill well.
- Peel and dice potatoes into cubes and place in a large bowl.
- Slice peeled hard boiled eggs and add to the potatoes.
- Add remaining ingredients. Mix well being careful not to crush potatoes.
- Adjust amounts of wet ingredients as you go along to however you prefer tartness and moisture.
- Chill well and gently toss before serving.
- (allow time for chilling).
Nutrition Facts : Calories 344.6, Fat 19.5, SaturatedFat 3.4, Cholesterol 151.4, Sodium 72, Carbohydrate 35.2, Fiber 4.6, Sugar 4.2, Protein 8.4
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 :
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
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SICILIAN-STYLE POTATO GRATIN RECIPE | BON APPéTIT
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4/5 (8)Author Roy FinamoreServings 6
- Preheat oven to 350°F. Rub 13x9x2-inch glass baking dish with cut side of garlic clove. Brush dish with olive oil. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onions, sprinkle with coarse salt, and sauté until soft and beginning to brown, stirring frequently, about 13 minutes.
- Arrange 1/3 of potatoes in even layer in prepared dish. Sprinkle with coarse salt and pepper. Scatter half of onions over. Sprinkle with 2 tablespoons Pecorino Romano and 1 tablespoon capers. Repeat layering with half of remaining potatoes, coarse salt and pepper, remaining onions, 2 tablespoons Pecorino Romano, and 1 tablespoon capers. Drizzle with 1 tablespoon olive oil. Arrange remaining potato slices over. Sprinkle with coarse salt and pepper and remaining 1 tablespoon capers. Drizzle with remaining 1 tablespoon olive oil. Pour chicken broth over. Press down firmly on potatoes to compact gratin.
- Cover gratin tightly with foil and bake until potatoes are tender, about 1 hour 20 minutes. Uncover and sprinkle with remaining 4 tablespoons Pecorino Romano. Bake gratin uncovered until cheese is lightly browned, about 15 minutes. Let gratin stand 10 minutes at room temperature before serving.
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