Potatoes are one of the most versatile ingredients in our cuisine: simple, comforting and capable of being transformed into creative dishes that everyone will love. For this Christmas, we have put together three special recipes: spectacular, easy to prepare and perfect for bringing the warmth of the festive season to the table. From crispy trees to golden roses, not to mention delicious finger food, here is a menu that celebrates the potato in all its goodness!
Tuna and potato trees
Ingredients for 4 people:
• 500 g of Residuo Zero yellow potatoes (about 4 medium-sized potatoes)
• 150 g of tuna in oil (well drained)
• 1 egg
• 50 g Parmigiano Reggiano (or Grana Padano)
• 50 g breadcrumbs
• Flour (for coating) to taste
• Extra virgin olive oil to taste
• Salt to taste
• Cheese to taste (for the bases of the trees)
Preparation:
Boil the potatoes in plenty of water. When cooked, drain them, mash them with a potato masher and place the purée in a bowl.
Once lukewarm, add the drained tuna, egg, a pinch of salt, breadcrumbs and Parmesan cheese and knead to obtain a compact mixture.
Place a sheet of baking paper on a table and place the dough on it, spreading it out with lightly floured hands. Create small trees using the appropriate mould. Dip the trees in flour and place them on a baking tray lined with baking paper. Insert a toothpick into the bottom of the trees, brush with oil and bake in a static oven preheated to 170°C for about 15 minutes.
Once they are golden brown, leave them to cool.
Cut the cheese into star shapes using special cutters; these will form the base of our tuna and potato trees.
Skewer the cheese stars with the part of the toothpick left sticking out of the trees and arrange them on a plate.
Crispy Potato Stars
Ingredients for 4 people:
• 350 g of èVita Patata di Campo potatoes (about 3 medium-sized potatoes)
• 50 g of cornflour (cornstarch)
• One tablespoon of Parmigiano Reggiano cheese
• 1 pinch of salt
• 1 pinch of oregano
• Seed oil to taste
Preparation:
Boil the potatoes, peel them and mash them. Add salt, oregano, starch and Parmigiano cheese, mix well, cover with cling film and leave to rest in the fridge for 20-30 minutes.
Once the dough has firmed up, roll it out between two sheets of baking paper, keeping it about one centimetre thick. Cut out stars using a star-shaped cookie cutter. Heat the oil to 160°C and fry the stars until golden brown on both sides. Drain and serve warm.
Potato roses
Ingredients for 4 people:
• 700 g of èVita Armonia Gourmet Rosè potatoes (about 6 medium-sized potatoes)
• Extra virgin olive oil to taste
• Water to taste
• Herbs to taste
Preparation:
Peel and thinly slice the potatoes with a mandolin, immerse them in water and wash them thoroughly. Drain and dry with a cloth. Squeeze with your hands to remove excess water. In a bowl, combine olive oil and herbs to mix with the potatoes. Arrange 4 slices of potato on a chopping board and roll them up to form the centre of the rose. Grease a muffin tin with olive oil and place the potatoes in it to form roses. Sprinkle with breadcrumbs or Parmigiano Reggiano cheese to obtain a crispy crust. Bake in the oven at 190°C for 20 minutes.
The festive season is made up of small gestures and familiar flavours: potatoes, with their authentic nature, have always been part of it.
May the aroma of freshly cooked dishes accompany your celebrations and make every moment even more special.
Merry Christmas!
