Ingredients
WHITE-FLESHED POTATOES
1 kg
FLOUR 00
1-2 tbsp
SALE
q.b.
BABY
q.b.
TO ACCOMPANY
THINLY SLICED \u200b\u200bSPECK
150 gr
MIXED CHEESES
150 gr
YOU ALSO NEED
PEANUT SEED OIL
q.b.
Potato cakes are a delicious and fragrant appetizer typical of Trentino – Alto Adige , in particular of the Val di Non area. They are small pancakes, crunchy on the outside and soft on the inside, made with a dough based on grated raw potatoes, salt, pepper and very little flour to bind everything together.<\/p>\n\n\n\n
Once the mixture has been formed, just dip it in small heaps into boiling seed oil , press it with the back of a spoon, so as to give the tortei their characteristic flattened shape, and then cook the disks obtained on both sides, until golden brown. The result will be tasty and appetizing morsels, to be served as a side dish , on the occasion of a convivial dinner with friends, or brought to the table at aperitif time together with a platter of speck and mountain cheeses.<\/p>\n\n\n\n
For an impeccable result, it will be important to pass the potatoes through a grater with large holes , so as to have a final consistency similar to that of a batter and then let the puree drain in a narrow mesh strainer, so as to make it lose all the excess water. Another fundamental rule will then be that of choosing old and white-fleshed potatoes , drier and flourier than other varieties .<\/p>\n\n\n\n
For a result faithful to the original, you can use lard instead of peanut oil while, if you prefer, you can enrich the preparation with thinly sliced \u200b\u200bonion, a lightly beaten egg, julienned zucchini, a handful of grated Parmesan or aromatic herbs to taste. If then among the diners there are also celiacs or gluten intolerant, it will be sufficient to replace the 00 flour with an equal quantity of corn starch .<\/p>\n\n\n\n
Find out how to prepare potato pies by following the procedure and advice step by step. If you liked this recipe, try the potato rosti as well .<\/p>\n\n\n\n
How to prepare potato pies<\/p>\n\n\n\n
Step 1
Peel the potatoes
1
, then rinse them under running water and dry them with a clean tea towel.<\/p>\n\n\n\n
Step 2
Pass them through a grater with large holes and collect the pur\u00e9e in a fine-mesh sieve
2
placed on top of a bowl.<\/p>\n\n\n\n
Step 3
Mash the grated potatoes with the back of a spoon
3
and let the excess water drain well; then let it rest for about twenty minutes.<\/p>\n\n\n\n
Step 4
After this time, press the potatoes again with a spoon and then transfer them into a clean bowl together with the flour
4
. Season with salt and pepper, and mix carefully until a homogeneous mixture is obtained.<\/p>\n\n\n\n
Step 5
Heat abundant seed oil in a pan
5
.<\/p>\n\n\n\n
Step 6
Drop the potato batter by the spoonful into the hot oil and flatten the tortei with the back of a spoon
6
, in order to give it the characteristic flattened shape. When they are golden and fragrant, turn them over on the other side and cook them.<\/p>\n\n\n\n
Step 7
As they are ready, drain the tortei on a sheet of absorbent kitchen paper
7
.<\/p>\n\n\n\n
Step 8
Arrange the potato tortei on a cutting board and serve them, as desired, together with the mixed cheeses and thinly sliced \u200b\u200bspeck
8
.<\/p>\n\n\n\n
storage
The potato cakes should be eaten hot and fragrant, on the spot. Alternatively, they can be kept in the fridge, in an airtight container, for a maximum of 1 day : when serving, we suggest you heat them in the oven for a few minutes to make them crisp again as freshly made.<\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
IngredientsWHITE-FLESHED POTATOES1 kgFLOUR 001-2 tbspSALEq.b.BABYq.b.TO ACCOMPANYTHINLY SLICED \u200b\u200bSPECK150 grMIXED CHEESES150 grYOU ALSO NEEDPEANUT SEED OILq.b.Potato cakes are a delicious and fragrant appetizer typical of Trentino – Alto Adige , in […]<\/p>\n","protected":false},"author":2,"featured_media":2352,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-2351","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/2351","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2351"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/2351\/revisions"}],"predecessor-version":[{"id":2353,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/2351\/revisions\/2353"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/2352"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2351"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2351"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2351"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}