Hope you dont mind my side-tracking but I made fish and chips yesterday and I know it is not Italian however there are a couple elements in this British dish that are also used rather often down on the boot !
I want to start with fried potatoes in a chips or a french fry style and a little extra for a more savory flavor.
FRIED POTATOES WITH SAGE (ALSO FRIED)
Well for a more crispy chip or potato or french fry, the element which alot of people forget to do is the soaking of the cut and peeled potato in water to remove the startch.....
YOU'LL NEED:
- 1 1/2 lb potatoes
- 1 egg
- 1/2 cup plus 2 T spoons flour (all-purpose)
- 1/2 cup water (and I will let you know that if you use fizzy water, it will make your end result much lighter in texture)
- 20 large sage leaves (make sure that they are rinsed and dried completely)
- 4 cups frying oil
- salt
PREPARATION:
- Get those potatoes peeled and cut into long strips, not too thick mind you.
- Place the peeled stips of potatoes in cold water for at least 1 hour as this soaking removes the startch as mentioned above and will result in a crispier fried potatoe.
- Now you will need to combine the flour, the egg, the water and pinch of salt in your food processor resulting in a creamy texture and then place in a medium size bowl.
- With your drained potatoes, you will need now to put them all one by one in a deep frying pan with the oil hot and turn often so that they are golden on all sides.
- Now, with the batter that we made above, take your sage leaves and dip them gently into the mixture and then place them in the oil along with your potatoes, remove and salt.
SIMPLE !
BATTER:
Another variation for the batter will involve the addition of 1 t garlic diced and 1 T of cut roesary and 2 T spoons of olive oil, salt and pepper and instead of adding the water, we let the potatoes or fish soak in frizzy water for about an hour prior to passing through the batter and in into the oil.
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