Potato Puree

S 10 880 PURE DI PATATE

S 4 950 2 pure

The term “comfort food” originated in the US, and I’ve heard it used In Italy only recently, mostly by food-bloggers. That’s not to say that we didn’t have comfort food before, we just didn’t have a name for it. On top of that, our choices are often different. Where you go for hamburgers, we dig into spaghetti; when you take out the ice cream, we open the Nutella jar. There is one exception, a unifying, universal ingredient: mashed potatoes.  In Northern Italy, when a mom wants to comfort her kids after a not-so-great grade at school, a broken heart, or simply a long week of rain, she will serve this crowd-pleaser as a side: Pure’ di patate  (potato puree), a silky, creamy and scrumptuous blend of starchy potatoes, milk and butter.

While mashed potatoes can be dry, lumpy, hyper-garlicky, and even gloppy, puree is velvety smooth, and will win the pickiest palates over with its decadence. Not even your carb-phobic friends will be able to resist it.

* for a non-dairy version, replace the butter and milk with olive oil and vegetable broth.

* *if you are watching your weight, you could replace the whole milk with 1% and halve the butter; but do add some butter for flavor.

*** If you need to reheat it, you should add a little more hot milk or broth.

INGREDIENTS

  • 2 pounds starchy potatoes (Yukon gold or russet, not too young)
  • 1 stick butter
  • 1 cup milk, or a little more
  • salt to taste
  • a pinch of nutmeg

Directions

Cook the potatoes with the peel (whole, if they are small-ish, or halved or quartered if they are very large) in a pot of salted boiling water (30-45 minutes). If you are in a rush, you can cook them much faster in a pressure cooker or even in the microwave (about 15 minutes). Test them with a fork to make sure they are soft, and drain, discarding the cooking water. Allow them to cool until they are still very warm but not too hot to handle, and peel them.

1757_1 Patate

Put them through a ricer or potato masher, gathering them back into the pot. Place the top over low heat and add the butter, and then slowly the hot milk, stirring with a wooden spoon.

STEP 3 PURE' BICOLORE

Keep stirring until the puree is soft, smooth and silky! Adjust the salt, add a pinch of nutmeg, and serve immediately.

S 10 880 PURE DI PATATE

 

Potato Puree

Prep Time: 15 minutes

Cook Time: 45 minutes

1 hour

6 servings

CALORIES AND FAT: ignorance is bliss!

Ingredients

  • 2 pounds starchy potatoes (Yukon gold or russet, not too young)
  • 1 stick butter
  • 1 cup milk, or a little more
  • salt to taste
  • a pinch of nutmeg

Directions

Cook the potatoes with the peel (whole, if they are small-ish, or halved or quartered if they are very large) in a pot of salted boiling water (30-45 minutes). If you are in a rush, you can cook them much faster in a pressure cooker or even in the microwave (about 15 minutes). Test them with a fork to make sure they are soft, and drain, discarding the cooking water.

Allow them to cool until they are still very warm but not too hot to handle; peel them, and put them through a ricer or potato masher, gathering them back into the pot.

Place the top over low heat and add the butter, and then slowly the hot milk, stirring with a wooden spoon. As you add milk, you can also switch to a whisk. Keep stirring until the puree is soft,

Smooth and silky! Adjust the salt, add a pinch of nutmeg, and serve immediately.

* for a non-dairy version, replace the butter and milk with olive oil and vegetable broth.

* if you are watching your weight, you could replace the whole milk with 1%, but do add some butter for flavor.

* If you need to reheat it, you should add a little more hot milk or broth.

http://dinnerinvenice.com/2013/01/18/potato-puree/

 

 

Chestnut and Apple Cake – GF

Chestnut and Apple Cake

Chestnut and Apple Cake (Dairy or Parve) GF

The chestnut tree can live for up to 500 years, and its fruit has been a staple in the Italian diet since ancient times. In some Northern and central regions, people ate mostly chestnuts until well into the twentieth century! While this is no longer the case, towards the end of October stands pop up in most cities selling hot caldarroste (roasted chestnuts), which people enjoy while walking with friends when it’s too cold for gelato. However, they are just as tasty when boiled with some fresh herbs (try bay leaves), or mashed and used to make very special gnocchi! In Tuscany, where my mother grew up, chestnut flour is also widely available and used to make the traditional castagnaccio, a rustic cake with raisins, pine nuts, rosemary and olive oil. My nonna used to serve it with a little warm ricotta mixed with a few drops of honey, which was a killer pairing and so much healthier than whipped cream. Try it with my apple cake! You won’t believe it’s gluten-free…

Ingredients (serves 8)

1 lb chestnuts
4 eggs, separated
3 apples
1 and 1/3 cups granulated sugar or brown sugar
1 heaped tablespoon unsweetened cocoa powder
1 pinch salt
4 ounces graham crackers or tea cookies (you can use GF cookies if you prefer)
2/3 cup milk (or parve soy or rice milk)
butter or oil to grease the pan

Wash the chestnuts, make a slit in the side of each one, and cook in boiling water for 30 to 40 minutes or until tender but firm.  Skim them out, and the brown skin should come off easily.  Taste them, and if they are not well cooked you can put them back in the boiling water or in the microwave for a few minutes until tender.
Using a food processor, grind the graham crackers into a powder; add the grated apples, and the mashed chestnuts (you can use a potato masher. you can also mash them in your food processor, but it won’t get rid of any residual peel, which is why I prefer the potato masher).
Add the cocoa, sugar, milk or soy milk, salt, and egg yolks, and combine well.
In a separate, clean bowl, beat the egg whites until they form stiff peaks, and incorporate them carefully into the mix.
Pour the mix into a greased baking pan dusted with brown sugar,  and bake in a pre-heated 350 F oven for about 30 to 40 minutes. Serve cold.