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Pressed Potatoes and Salsa Verde

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July 24, 2016 / Italian / By
Anna

This year we have a great crop of potatoes. It is surprisingly difficult to get a choice in potatoes varieties in Umbria, but this year we managed to get three different varieties and apart from a little insect attention, they have all done well. So potato recipes are currently featuring highly on the daily menus.

 
I would be happy to eat boiled potatoes, lightly crushed and dressed with olive oil and salt every day. The Tall Guy prefers potato salad and loves roast potatoes, Provençale style, but I ban use of the oven from the start of July to the end of August - any baking / roasting / grilling just makes the interior of the house too hot when the outdoor temperatures are in the 30s C. But it was time to try something new, so I turned, as I often do these days, to Rachel Roddy's book "Five Quarters" and tried her Pressed Potatoes. It is really just potatoes in a mould but the sauce makes it something special.

Pressed Potatoes

  • 2 kg waxy potatoes
  • A handful of chopped capers
  • Salt and pepper.

 

  • Boil the potatoes in salted water until tender.
  • Line a loaf tin or terrine with cling film making sure to leave plenty of over lap.
  • Slice the potatoes and pack into the terrine, scatter capers over the top and garnish with salt and pepper. Repeat the process until the terrine is full, ending with a layer of potatoes.
  • Pull the cling wrap over the top and refrigerate over night with a heavy weight on top. I used a bottle of wine and managed to chill the wine at the same time. Although the original recipe doesn't call for it, I think the potatoes are improved and form a firmer terrine if each layer is dressed with a little olive oil. 

The next day, slice the terrine with a sharp knife and serve with salsa verde.

Salsa Verde, as the name suggests, is a green sauce. The exact herbs that go into it are up to you. The original recipe calls for basil, parsley and a little mint. But I like to use a bunch of rocket,along with the basil, parsley and mint.

Salsa Verde

  • A large bunch of parsley and rocket
  • A few sprigs of mint
  • A small jar or tin of anchovies
  • A handful of capers
  • 2 garlic cloves
  • 1 teaspoon of red vinegar
  • Extra virgin olive oil
  • Black pepper
  • Put all ingredients into a blender and blitz. It will make a delicious, thick sauce that is excellent served chilled. The anchovies give the sauce that delicious, savory umami flavor.
    Serve in dollops on the slices of terrine accompanied by hard boiled eggs.

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Country: Italy

Province/State: Umbria

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