Contorni (Parte1) - Side dishes

Duchess potatoes

Ingredients:
Potatoes
Salt
Butter
Spinach or tomato paste, or both
Almonds
Beaten egg

Process:
Boiling potatoes and pass its.
Add a bit of butter and spinach (or tomato paste). Add all in a sac-a-poche and put the mixture on a baking tin with small crowns form. Sprinkle with beaten egg and add almonds atop of the crowns.
Bake for 10 minutes to 200°C.



Cauliflowers in mornay sauce

Ingredients:
2-3 cauliflowers
1 little onion
Oil
500 ml of milk
50 g of butter
50 g of flour
1 egg yolk
Parmesan to taste
Salt

Process:
Clean and wash cauliflowers, boiling and cook its in a pan with chopped onion and a bit of oil. While the cauliflowers are cooking, crush its with a fork, for get a compound almost creamy. Next, cool its.
With an ice cream dispenser, do little balls and put its on the baking tin covered with baking paper.
Mornay sauce:
Simmer milk and meanwhile dissolve butter in a low pot of steel. Next combine sifted flour. Cook the roux for some minutes, so add milk a little at a time, up to the desired density. When sauce is cold, add the egg yolk and whisk, add parmesan and salt. Put sauce on the little balls. Bake and gratin to 200°C for 5-7 minutes.



Chicory seasoned

Ingredients:
Chicory
Garlic
Oil
Red hot chilli pepper

Process:
Boil chicory and drain it.
Stir-fry it in a pan with oil, garlic and red hot chilli pepper untill it is well-seasoned and well-flavored.

Baked potatoes

Ingredients:
Potatoes
Rosemary
Salt
Pepper

Process:
Peel potatoes and dice its.
Add rosemary, salt, pepper and bake to 180°C for 10 minutes.



Sandy potatoes

Ingredients:
Potatoes
Oil
Pepper
1 clove of garlic
Rosemary
Breadcrumbs

Process:
Peel potatoes.
Do a little balls with the dig, wash and put its on a baking tin with oil, pepper, garlic, rosemary and bake its.
When potatoes are cooked, remove from oven and add breadcrumbs.