Patate in umido (Stewed Potatoes)

Patate in umido (Stewed Potatoes)
 
alt

This recipe was uploaded
by Allora Andiamo

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • Serves 4 as a side dish
  • 4 medium potatoes, peeled and cut into six segments
  • 1 large glass of white wine (approx. 250ml)
  • Chicken/veg stock (prepare approx. 1 litre)
  • 3 tbsps of extra virgin olive oil
  • 3 cloves of garlic, finely chopped
  • 5 tbsp tomato sauce
  • A few tbsp of chopped parsley
  • 1 bay leaf
1. Heat the olive oil in a small frying pan then add the potatoes and garlic to the pan. Fry over a gentle heat for approx. 5 mins, stirring regularly.
2. Pour the wine into the pan and cook over a medium heat for approx. 1 minute.
3. Add the bay leaf, tomato sauce and parsley to the pan then add a couple of ladefuls of the stock. Allow the potatoes to simmer gently for approx. 30 mins, adding a litte more stock when necessary.
Note: Add just enough stock to keep the potatoes half covered. Once they're completely cooked, allow any leftover stock in the pan to evaporate. You should be left with a little sauce, just enough to coat the potatoes.

Serve at room temperature.

Patate in umido (Stewed Potatoes)

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by Allora Andiamo

 
 
Potatoes stewed with white wine,stock, tomatoes, olive oil , garlic & herbs. Makes a lovely little side dish or light supper served with some crusty bread and a simple green salad.

Method


1. Heat the olive oil in a small frying pan then add the potatoes and garlic to the pan. Fry over a gentle heat for approx. 5 mins, stirring regularly.
2. Pour the wine into the pan and cook over a medium heat for approx. 1 minute.
3. Add the bay leaf, tomato sauce and parsley to the pan then add a couple of ladefuls of the stock. Allow the potatoes to simmer gently for approx. 30 mins, adding a litte more stock when necessary.
Note: Add just enough stock to keep the potatoes half covered. Once they're completely cooked, allow any leftover stock in the pan to evaporate. You should be left with a little sauce, just enough to coat the potatoes.

Serve at room temperature.
Show/hide comments

comments powered by Disqus