Italian Potatoes

"Give an Italian a few potatoes and the freedom to let his imagination run wild and he`ll make you a true culinary fiesta in a plate."
Preparation25 min.
Cooking25 min.
Тotal50 min.
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Very nicely wash the potatoes. Arrange them in a suitable pan and bake them with the peels on. Carve the baked potato a spoon (but do not peel it) and arrange them in a pot in which we pour 2-3 tablespoons oil, the aperture must remain on top.

Blanch the clean spinach until soft in boiling salted water, let it drain in a colander and chop finely. Add half of carved potatoes. Stir, add some salt, black pepper and chopped parsley.

This mixture stuffs the potatoes. Spread the rest of the mixture between them. Heat up the rest of the oil and fry the flour briefly. Add the mashed canned tomatoes and bring to the boil.

Add cumin and boil a few minutes to thicken the sauce. Top the stuffed potatoes with tomato sauce and stew the dish over low heat for 15-20 minutes.
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