is the ticket Sasha, devoted to recipe for a cake of potatoes me put your mouth water . It reminded me a recipe of childhood with a mother practiced knack undeniable and she called "shredded". Like many family recipes, it is amazing how simple and very economical. It has a very particular taste that modesty ingredients involved does not portend. It should happen a special chemistry between the egg and raw potato, which explains the taste.
This has absolutely nothing to do with an omelet with potatoes. The taste is really different. I do not know what the best kind of potato to use. I myself am made of Agatha, who fits the bill. Tubers are peeled and then the rasp grater with a simple, neither too thin nor too thick! I tried the Parmesan grater but this does absolutely not, the result is a mashed infamous! It is better a beast carrot grater, small format. Mixing the mixture thus obtained, which may well have looked a little "liquid", which turns green if it is prepared too far in advance, with beaten eggs. Salt, pepper, and baked in a pan with a knob of butter (the recipe is Etienne, therefore, normally, not olive oil!). The most delicate operation is the reversal of the preparation halfway through, when the cake starts to brown, as it should be firm enough not to break but still soft in order not to be dry. The second firing is shorter than the first.
Contrary to what emerged when I suggested Alter saying "I want to make a shredded like forever that we did not eat ..." and wanted to accompany a steak, it is not consumed as a vegetable but a main course, served with a salad and after, why not a little "attic Medoc. Our ride to Bages has enabled us to buy this delicious specialty Gironde which they say, the legend is correct, as General de Gaulle had it delivered every week at the Elysée! You see what you have to do if you want to taste this specialty! This is the belly pork, blanched, flavored (we would put the spice Rabelais, but in my opinion, it has evolved into blends wiser!), Then rolled and cooked in a broth whose recipe is unique to each cook. It is eaten cold, it was a dish of snacks, cut into thin slices and accompanied by a little mustard.
Proportions for grated for 2 / 3 persons:
5 or 6 medium Agatha
4 eggs
salt and freshly ground pepper
a knob of butter for cooking
If rest is great cold, cut into cubes for a drink the next day!
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