Recipes Tips

In the kitchen, any procedure can be simplified just by adopting the right precautions. In this section, you have a wide range of tips at your disposal: from bread to eggs to cooking methods. Serving homemade stuffed pasta brings great satisfaction! Rediscover the passion for preparing delicious dishes for the people you love, bringing to the table many genuine and tasty but also easy and quick-to-prepare recipes! Galbani provides you with ideas and tips to learn something new and improve what you already know how to do in the kitchen. You just have to start right away!

How to cook with potatoes

How many evenings have we spent in front of the television or at the cinema, ready to watch a good movie, with a packet of freshly opened potato chips to keep us company? Not to mention aperitifs with friends, days at the beach, birthday parties, and patron saint festivals—in short, potato chips are always there for us. But, although enjoyable, it is not the only way to eat and cook potatoes. So, let’s put aside the just-evoked moments for a moment and consider other tasty methods for cooking potatoes, remembering that they have been a fundamental element in poor cuisine since the moment they arrived in our country directly from America.

Not just a side dish: here’s how to cook potatoes

In many recipes, potatoes represent the secondary ingredient, mainly serving the purpose of helping to make some dough softer, as in the case of focaccia. By adding a boiled potato or potato flakes to the dough, we will have rich and soft Apulian focaccia.

Among the many delicious treats, always with a base of flour and potatoes, there is savory bomboloni filled with mozzarella and cubed ham. Boil 500 g of potatoes and pass them through a potato masher. Then, once cooled, add the flour of the same weight, 2 eggs, 10 g of yeast dissolved in a little hot water, 20 g of oil, and salt. From a 5 mm-thick pasta disc, many discs are obtained. Place a piece of mozzarella and a few cubes of ham in the center of each disc and close it to form a ball. Once all the balls are prepared, let them rise for at least a couple of hours and fry them in plenty of oil.

With the same proportion of cooking with potatoes and flour, adding butter, eggs and yeast (and letting the resulting dough rise for at least a couple of hours), you can prepare many doughnuts to fry that are called “graffe”. Finally, roll the potato doughnuts in sugar while they are still hot.

Potatoes can also be used to prepare delicious first courses such as the typical tiella base with rice, potatoes, and mussels, or a simpler but equally appetizing tiella with potatoes, zucchini, and baked rice, or simply pasta and potatoes, soup, velouté, minestrone, etc. The tiella with rice, potatoes, and mussels, typical of the provinces of Bari and Taranto, is the one that results in the most original and appreciated combinations. The potatoes should be yellow-fleshed and cut into slices; the white onion should have a delicate flavor; the mussels should be large; the rice should be suitable for long cooking; the tomatoes should be red; the grated cheese should be pecorino; and they should be layered and seasoned with extra virgin olive oil, salt, and pepper. Depending on taste but also the country and its traditions, half a glass of white wine and even the naturally filtered mussel cooking water can be poured over the preparation. The cooking will take place in a preheated oven for at least an hour and a half.

In typical vegetarian recipes such as soups, minestrone, or veloutes, the cooking backed potatoes will give the dish the right creaminess as, when cooked for a long time, it will partially fall apart. Among the easiest and most delicious recipes are potato and lentil soup, potato and leek soup, potato and carrot veloute, potato and zucchini veloute, etc.

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