Potatoes alla pizzaiola
Potatoes alla pizzaiola are a delicious and quick second course. Excellent dish with very few ingredients that will conquer the palate of young and old. Potatoes alla pizzaiola are an excellent side dish, very tasty and rich, so much so that they can also be considered a second course that is not too heavy. However you want to serve them on the table, they will certainly be a success thanks to their succulent flavor also given by the sauce that remains in cooking. If you decide to serve them on the table as a side dish, I recommend combining them with a simple and light dish as potatoes alla pizzaiola will certainly steal the show from the main course, which is why you could serve them directly as a second course or even as a single dish; Obviously, bread must not be missing from the table to make the scarpetta and be able to fully absorb the taste of tomato puree well flavored by sautéed and mozzarella. All you have to do is find out how to make potatoes alla pizzaiola in a pan at home, a very simple recipe to prepare but exceptionally appetizing.
Ingredients
400 g new potatoes300 g tomato puree150 g mozzarellaextra virgin olive oil to taste1/2 clove garlicsalt to tastedried oregano to taste
Steps
Start the preparation of the Potatoes alla pizzaiola by cooking the potatoes. Remove the skin from the new potatoes, then cut them in half. If they are large potatoes, cut them into slices 2 centimeters thick. Rinse them with running water. Put them in a pot with water. Cook for about 10 minutes from when the water starts to boil. When cooked, drain and let cool for a few minutes. In a saucepan, pour a drizzle of extra virgin olive oil. Add half a clove of grated garlic and fry for a few moments. Add the tomato puree, then stir. Add the dried oregano, then season with salt. Cover with a lid and cook for about 10 minutes over low heat. Place the potatoes on the sauce. Cover both sides with the sauce. Cut the mozzarella into slices, then place it on the potatoes. Add a few leaves of dried oregano, then cover with the lid. Continue cooking for another 5 minutes over low heat. Enjoy the Potatoes alla pizzaiola together with your diners.
Potatoes alla pizzaiola are a delicious and quick second course. Excellent dish with very few ingredients that will conquer the palate of young and old. Potatoes alla pizzaiola are an excellent side dish, very tasty and rich, so much so that they can also be considered a second course that is not too heavy. However you want to serve them on the table, they will certainly be a success thanks to their succulent flavor also given by the sauce that remains in cooking. If you decide to serve them on the table as a side dish, I recommend combining them with a simple and light dish as potatoes alla pizzaiola will certainly steal the show from the main course, which is why you could serve them directly as a second course or even as a single dish; Obviously, bread must not be missing from the table to make the scarpetta and be able to fully absorb the taste of tomato puree well flavored by sautéed and mozzarella. All you have to do is find out how to make potatoes alla pizzaiola in a pan at home, a very simple recipe to prepare but exceptionally appetizing.
Ingredients
400 g new potatoes
300 g tomato puree
150 g mozzarella
extra virgin olive oil to taste
1/2 clove garlic
salt to taste
dried oregano to taste
Steps
Start the preparation of the Potatoes alla pizzaiola by cooking the potatoes. Remove the skin from the new potatoes, then cut them in half. If they are large potatoes, cut them into slices 2 centimeters thick. Rinse them with running water. Put them in a pot with water. Cook for about 10 minutes from when the water starts to boil. When cooked, drain and let cool for a few minutes. In a saucepan, pour a drizzle of extra virgin olive oil. Add half a clove of grated garlic and fry for a few moments. Add the tomato puree, then stir. Add the dried oregano, then season with salt. Cover with a lid and cook for about 10 minutes over low heat. Place the potatoes on the sauce. Cover both sides with the sauce. Cut the mozzarella into slices, then place it on the potatoes. Add a few leaves of dried oregano, then cover with the lid. Continue cooking for another 5 minutes over low heat. Enjoy the Potatoes alla pizzaiola together with your diners.
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