I loved the look of this dish by Martha Stewart, but even better it tastes fantastic. The recipe called for russet potatoes, I just used brushed potatoes. Unless you are a Knife Ninja, you’ll really need a mandoline (one of my key kitchen gadgets) for this, not only to get the potatoes super thin, but so that the slices are consistent. The thinnest setting on my mandoline is 0.75mm, so that is what I used.
These simple croquettes make great finger food for a crowd.
1kg peeled potatoes
1/2 cup finely chopped Italian parsley
1 cup grated Reggiano Parmesan
1 egg, lightly beaten
salt and pepper for seasoning
1/2cm cubes of mozzarella
2 eggs, lightly beaten
2 cups breadcrumbs
Olive oil, for frying
1. Place the potatoes in a pot, cover with cold water and bring to the boil; cook the potatoes until tender. Remove from the heat once cooked, drain, and pass the potatoes through a potato ricer into a bowl. Allow to cool.
2. Season with salt and pepper, add the parsley and combine. Add the egg and combine, and finally add the breadcrumbs and combine
3. Divide the mixture into balls. An ice-cream scoop is great for this. A large scoop will give you about 18 larger croquettes, a medium one 30-ish smaller ones. I didn’t cut my mozzarella till I figured out what size I was going to do.
4. After the balls are formed, indent each one in the centre with your thumb, place a cube of mozzarella in the dent, and form into an oval croquette.
5. In a bowl, place beaten eggs and in a separate bowl place the breadcrumbs. Roll each croquette in the eggs then in the breadcrumbs to coat. You can prepare the croquettes ahead up to this point and then put them in the fridge until ready to fry.
6. Heat a heavy based pan with a generous amount of oil and fry the croquettes for 4-5 minutes. Drain on paper towels and serve.
This simple side dish, from the lovely book Sharing Puglia, goes very well with a nice piece of fish. Serves 6 and very easy to make.
60ml olive oil
Olive oil, extra, for drizzling
1/2 cup rosemary leaves
1/2 cup fennel fronds
4 large all purpose potatoes, peeled
4 large bulbs fennel, sliced 1cm thick
1/2 cup breadcrumbs
1/3 cup grated pecorino or parmesan
salt and freshly ground pepper
1. Put the potatoes in a saucepan, cover with cold water, and bring to a simmer and cook till potatoes are par boiled. Drain, allow to cool, then cut into 1cm thick slices
2. Meanwhile, bring a separate saucepan of water to the simmer, add the fennel slices and simmer for 5-6 minutes, strain into a colander and allow to cool slightly
3. Pre-heat oven to 180 degrees fan forced. Put the 2 tablespoons of olive oil in a roasting dish, add the rosemary, and allow to heat a little so that the rosemary flavours the oil. Remove from oven and take out about three quarters of the rosemary leaves, put them in a bowl and combine with the fennel fronds
4. Layer the potatoes and fennel in alternating rows in the roasting dish, seasoning well with salt and pepper as you go, drizzling with a little oil, and sprinkling through the rosemary and fennel frond mixture
5. Top with the breadcrumbs and cheese, give a final drizzle of olive oil and bake for 30-40 minutes until golden.
Serves 8. Can be served hot or at room temperature. If zucchini flowers are available, these make a lovely decorative layer.
3 large zucchini
1 brown onion
good handful of basil
sprig of rosemary
2 spring onions (shallots)
100g grated parmesan
4 large potatoes
3tbsp olive oil
4 eggs, lightly beaten
1. Boil potatoes until just cooked, allow to cool then slice using a mandolin (3mm slices). Season lightly.
2. Slice zucchini in 3mm slices
3. Dice onion, and slice spring onions
4. Heat olive oil in a large pan and saute onion until soft, add spring onions, and finely diced rosemary
5. Add zucchini and cook for about 5 mins until softened. Allow mixture to cool slightly
6. Preheat oven to 170 degrees
7. Combine potato, zucchini mixture, parmesan, torn basil and ricotta. Season with salt and pepper.
8. Grease a 26cm springform pan, line base with baking paper which comes halfway up the sides of the pan
9. Pattern a layer of zucchini down the bottom, then layer the rest of the mixture, smoothing so nice and flat
10. Lightly beat the eggs, and pour over the top
11. Bake for 30-40 mins. Allow to rest in tin for 15 mins before turning out.