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Ingredients
500 g of potatoes
250 g of peeled tomatoes
6 tablespoons extra virgin olive oil
4 sage leaves
2 sprigs of rosemary
1 clove of garlic
water
salt
pepper
- This course is: Side Course
- Difficult to prepare: EASY
- is a typical course made in: TOSCANA
- You should drink:
- The time to prepare this course is: , and cooking time is:
Procedure
In a pan, heat up the olive oil with sage, rosemary and garlic. Add the potatoes, peeled and cut into large pieces and brown them. When they are slightly browned incorporate the tomatoes previously crushed with a fork and add water until you reach the level of the potatoes. Add salt and pepper according to taste and cook slowly until potatoes are soft and will begin to flake off, at this point peasant's red potatoes are ready
I tell you this recipe
If you happen to go to Tuscany, you can easily enjoy red potatoes to the "alla contadina" (paesant style) as it happened to me a few years ago. Typical of the land of Dante Alighieri have become typical even of my table. Easy to prepare, more tasty than the boiled potatoes, unless caloric than the baked or friedones, they are good both hot and at room temperature. Ladies and Gentlemen... enjoy your meal!
the nutritional
words to remember
Stewed potatoes, potatoes, red potatoes, potatoes with tomatoes
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