Cooking Foods Italian Recipes – Potatoes Crispy Tidbits

Cooking Foods Italian Recipes – Potatoes Crispy Tidbits

More details in my books published by Amazon.com

 

 

 

 

 

 

 

Revive dried porcini mushrooms in warm water

Prepare few spices: garlic, rosemary, thyme, pine-cones

Chop the spices

Chop them small

Fry the spices in two spoons of butter

Get the porcini mushrooms and squeeze exceeding water: keep this water for later

Chop the mushrooms

Add to the fry-pan

Fry three-four minutes

Add part of the water from the mushrooms you kept at side

Cook until the water evaporates: three-four minutes at high fire. After this put in to a cup to cool down

Put butter in the fry-pan (2 spoons)

After you cleaned from the white part and washed; cut the asparagus harder part small

Start frying the harder part

You will keep the tender part (heads) for later on

Cut in pieces, too

Now go back to the fry-pan and take out the cooked harder part

Chop it small

Use the blender or the half-moon knife

Put back to  fry adding the heads

Drop a bit of white wine (a quarter of glass)

Cook three-four minutes; then put to cool down

Boil some potatoes

You will check with a fork as they are properly cooked

Smash the potatoes in a bowl

You will use half for the mushrooms and half for the asparagus

Lets start with the asparagus add two eggs and two spoons of flour 00 to half of the smashed potatoes

Add marine salt (less than half of small spoon)

Mix everything

Add two spoons of extra virgin olive oil

Add 100 grams (3.5 oz) of grated cheese (50 grams for each egg) and the asparagus mix together 

 

Also for the porcini mushrooms: get the other half of smashed potatoes in to another bowl and add two eggs, two spoons of flour

Add a bit of marine salt

The extra virgin olive oil

The grated cheese and the mushrooms

Mix all together

Fill a poche-bag with the porcini paste first

Make small puffs in to an oven pan

Cook at 250 C / 480 F until the upper surface starts to brownie; 10-15 minutes. take from the oven and seat to cool down

Do the same with the asparagus paste

Also use the poche-bag and cook at 250 C / 480 F until the upper surface starts to brownie; 10-15 minutes

 

Seat to cool down, serve as appetizer

 

It  is a good starter for the dinner

 

 

Cooking Foods Italian Recipes – Potatoes Crispy Tidbits

More details in my books published by Amazon.com

You can leave a response, or trackback from your own site.

Leave a Reply

rss facebook twitter
Sponsored by Curry and Spice