Creamed potatoes and anchovies
- Ingredients 4 people
- Difficulty easy
- Ready in 30 minutes
Ingredients
- 4 Medium potatoes
- 1 package The Marinades of the Cantabrian Sea Rizzoli
- 1 tablespoon Chopped onion/celery/carrot
- to taste Oil, salt and pepper
- 1 sachet Saffron
- to taste Hot broth
- to taste Parsley
Process
How to make : Creamed potatoes and anchovies- Preparation of potatoes: Peel the potatoes, then cut them into small, uniform cubes. Rinse them under running water to remove excess starch.
- Preparing the sauté: In a saucepan, heat a little oil and sauté the chopped herbs until transparent.
- Add the potatoes to the stir-fry, season with a pinch of salt, pepper and chopped parsley. Stir for a few minutes, then pour in a ladleful of hot stock in which you have dissolved the saffron.
- Cook the potatoes for about 15 minutes, or until soft. Add more hot broth, one ladleful at a time, to maintain the right level of moisture.
- Cream preparation: Once cooked, blend the potatoes with an immersion blender until smooth and homogeneous. If necessary, add more hot broth to adjust the consistency, removing any “sticky” effect given by the starch.
- Spread the creamed potatoes into 4 small glasses. Decorate each serving with 2-3 Rizzoli Marinated Anchovies and a sprig of fresh parsley.
- Serve the creamy potato and anchovy cups immediately to enjoy them at their best.
