Pizza di Patate. From Bari.This is another recipe from Nonna Stella. Calling it a pizza is a bit misleading as no bread or flour is involved. It is basically mashed potato baked with a cheese filling. Serves about 6 as a side dish.
Potato pizza ingredients
• 800 g potatoes
• 150 g scamorza or mozzarella
• 2 eggs
• About 50 g Grana padano or Parmesan
• Dry breadcrumbs
Boil and mash the potatoes. I prefer to boil them whole and unpeeled, allow them to cool for a few minutes and then peel.
Add the eggs and Grana to the potatoes and mix well.
Well grease a pizza tin or spring form cake tin with butter. Dust the tin with breadcrumbs.
Spread half of the potato mix over the base. Cover with the grated scamorza or mozzarella. Finally add the rest of the potato to form a layer over the cheese.
Sprinke the top of the pizza with some more dry breadcrumbs and dot with small knobs of butter.
Bake at 200°C for about 30 minutes. The pizza is ready when the top is nicely brown. Allow to cool for a few minutes before removing from the tin.
Finocchi alla diavola. Alla diavola translates as ‘the devil’s way’ which usually means a little spicy. In this case it means that the dish includes hot mustard. The recipe comes from the Silver Spoon, so I haven’t actually seen it in Italy.It is good for people who don’t normally like fennel, as the mustard and vinegar remove the strong aniseed taste that many people find distasteful. Serves 4.
Fennel alla diavola ingredients
4 salted anchovies (or 8 tinned fillets) — cleaned, filleted and soaked, then chopped
50 ml olive oil
4 fennel bulbs — trimmed and cut into wedges
1 tsp dijon or English mustard
1 tsp white wine vinegar
juice of a lemon
Salt and pepper
Heat the oil in a pan, add the anchovies and cook, mashing with a wooden spoon, until they have almost disintegrated, then add the fennel.
Mix together the mustard and vinegar, season with salt and pepper and sprinkle the mixture over the fennel.
Cover and cook over a low heat, stirring frequently, until the fennel is tender. Add a little water from time to time if necessary.
Remove the fennel from the pan and place on a warmed serving dish. Turn up the heat, add the lemon juice to the cooking liquid and stir until it starts to thicken
Some friends recommended a little osteria in the old city, so I gave it a go last weekend. We were warned beforehand about the offhand rudeness of the staff. Just as well, because it wasn’t an exaggeration 🙂
“You want to eat? Sit there! No, not there, THERE!”
He was just as bad to the locals, so we didn’t feel picked on. The food more than made up for it. (It was actually quite entertaining in a ‘Fawlty Towers’ kind of way)
This is my attempt to recreate a salad served as part of the antipasti. Again, it is so simple that it doesn’t really count as a recipe. You must use really small and fresh courgettes though.
Courgette salad ingredients
Small, very fresh courgette,, halved and then thinly sliced.
white wine vinegar
Season the courgettes with a little salt and then dress with oil and vinegar (about 3-1 oil to vinegar)
Errrmmm…that’s it 🙂
A great side dish. Goes great with a roast. If you don’t have to meet anyone within the following 24 hours, peel and eat the garlic, it’s delicious. Otherwise fish it out and throw it away. The potatoes will still retain a distinct but not overpowering garlic kick. Serves 4
Potatoes with garlic and rosemary finished dish
4 medium potatoes — diced
1 head garlic — separated into cloves, but not peeled
2 sprigs rosemary — removed from the stalk and roughly chopped
coarse sea salt
Fry the potatoes and garlic in a little olive oil over a medium heat
When nicely brown and cooked through (about 25 mins) , throw in the rosemary