Traditional recipes

Potato drops with tomato sauce and cloves

Potato drops with tomato sauce and cloves

Wash the potatoes well and boil them in their skins. After they are ready, leave them to cool a bit, clean them, then strain them and mix them with the egg, flour and salt to taste. Form dough rolls, a little thicker than a finger, then cut with a knife and make a few "stripes" with a fork.

Put a pot of water to boil, add salt, and when it boils, turn on the heat and put ghocchi. When they all rise to the surface, they are removed with a foamer.

Cut the onion very finely, julienne, and simmer with a little vegetable broth and a tablespoon of oil. When it has softened, add the rest of the soup, tomato juice and spices. Add ghocchi to the hot sauce and simmer for a few more minutes.


Pork chop ingredients with tomato sauce & # 8211 quick and tasty recipe

  • 4 slices of boneless pork chop, 80-100 grams / piece
  • 20 grams of flour
  • 30 ml. of oil
  • 1 small onion (about 50 grams), chopped
  • 2-3 cloves of garlic
  • 250 ml. of tomato paste or tomatoes in finely crushed broth
  • 250 ml. chicken or vegetable soup (or hot water)
  • 1 bunch of finely chopped green parsley
  • salt and pepper
  • optional, 1 teaspoon of sugar

Preparation of pork chop with tomato sauce

MEAT PREPARATION

1. The slices of pork chop, about 1 cm thick, do not need to be beaten with a hammer, they will penetrate very well and so on. Season well with salt and pepper.

2. Once seasoned, sprinkle the slices of pork chop with flour on both sides. I sifted the flour over the meat through a fine sieve, so there was no need to contaminate a larger amount of flour.

3. Heat the oil in a large, deep pan and quickly brown the slices of pork chop over medium-high heat on both sides. The whole operation should take a maximum of 4 minutes, then the cutlet slices are removed in a plate, lightly covered and set aside.

SAUCE PREPARATION

4. As soon as we take the meat out of the pan, add the onion and sprinkle with a pinch of salt. Stir and reduce heat to low. Saute the onion for 8-10 minutes, until it softens well, adding from time to time 1 tablespoon of hot water and stirring frequently.

5. As soon as the onion is ready, add 250 ml to the pan. of tomato puree or 250 grams of tomatoes in broth (tomatoes along with tomato juice) put in a blender. Mix well and wait for it to start boiling.

6. Add over the tomato sauce

250 ml. chicken or vegetable soup or, in their absence, hot water. We don't put all the liquid from the beginning, just as much as it takes for the sauce to form. Add more liquid after adding the meat. Now we add the garlic (whole puppies). We can also put the crushed garlic, but it will have a stronger flavor.

Cooking meat in sauce

7. Immediately after the garlic, the slices of pork chop end up in the pan again, along with the juice they left on the plate. If necessary, now add more liquid (water or hot soup) so that there is enough sauce in the pan. Cover the pan with the lid, make sure the fire is set to low and cook the pork chop slices for 25-30 minutes, turning them once every 8-10 minutes from one side to the other and filling with liquid, if it will be necessary.

8. Finally, if we put the whole garlic cloves, we look for them and crush them with a fork. They will be soft and creamy, with a subtle aroma. Season the sauce with salt and pepper and, optionally, we can balance the acidity of the tomato sauce by adding 1 teaspoon of sugar. Sprinkle with chopped green parsley and our pork chop with tomato sauce is ready to serve.

Serving and a garnish proposal

This pork chop with tomato sauce is served hot as a main course, matching with different garnishes. Works perfectly with mashed potatoes or the parsnip one, but it would work just as well some natural potatoes. It also goes with rice, risotto or simply boiled rice. I had another idea, my inspiration being stimulated by a remnant of mashed potatoes that had remained in the refrigerator the day before. And, to combat food waste, but also because I was sure they would go perfectly with my pork chop with tomato sauce, I quickly made some gnocchi.

I boiled a pot of water. I added over the puree 1 small egg, salt, pepper and a drop of nutmeg and mixed well. I gradually added flour until a soft dough was obtained. I haven't even modeled gnocchi like I did at serving rolls chicken, but I put them with the teaspoon in boiling water, like dumplings. I let them boil for about 3-4 minutes and drained well. I took the pieces of pork chop out of their sauce and kept them aside on a hot plate. Boiled gnocchi arrived in the hot tomato sauce, where they boiled for another 1-2 minutes and ready, ready to serve next to the chop slices.


Boiled potatoes with tomato sauce

Boiled potatoes with tomato sauce will delight both your chicken and the other members of the family. Not only is it a very tasty and simple recipe, but it is also extremely popular in the list of delicious dishes of many housewives and mothers, who serve it to the whole family. Try boiled potatoes with tomato sauce too!

Detailed ingredients for boiled potatoes with tomato sauce:

- 6 medium-sized potatoes

- 2 cinnamon sticks

- 1 teaspoon finely chopped garlic

- a teaspoon of hot pepper powder

How to make potatoes with tomato sauce:

Peel a squash, grate it and cut it into cubes. Add the tomatoes, onions, ginger, garlic and hot pepper powder in a blender and mix until you get a fine, homogeneous paste. In a frying pan, heat the butter and add the cinnamon and cloves, and, in a few seconds, add the tomato sauce and leave the composition on the fire for 2-3 minutes. After this time, put the potatoes, sour cream and salt to taste and cook everything for 6-7 minutes.


4 potatoes
250-300 g flour
1 pinch of salt
1 or
Tomato sauce
2 tablespoons tomato paste
1 onion
2 cloves of garlic
3 tomatoes
salt
pepper
basil

We wash the potatoes and boil them in salted water. When they have boiled, drain the water, run them under a stream of cold water and let them cool. When they have cooled, grind them, add flour, salt and egg. Knead until a homogeneous dough is obtained.

Roll baguettes to a thickness of about 2 fingers and with a knife cut pieces of about 2-3 cm.

We place them on the floured table until we finish.

In a pot put salt water and put on the fire, when it boils add gnocchi and let them boil for about 3 minutes. When they rise to the surface they are ready. We take them out with a spatula in a strainer.

Heat onion and garlic in a little oil, add 2 tablespoons of tomato paste mixed with 1 cup of water. Let it boil a little and then add the tomatoes given by the grater, let it boil for about 10 minutes after which we turn off the heat and add salt, pepper and basil

We mix the sauce with gnocchi after which we serve (we served with grated telemea on top)

Try this video recipe too


Potato dumplings with tomato sauce and mushrooms

Because I'm a big pasta lover, I usually make potato gnocchi quite often, I could even say that it is one of my favorite dishes.

Gnocchi are dumplings that come from Italian cuisine, based on potatoes. They can be prepared with sauce, or we can bake them in a pan with various vegetables. We can even put a larger amount of flour, and the gnocchi that we have left to put in the freezer for other times, keep very well.

I ate the best gnocchi in Venice at an authentic trattoria. I remember fondly, the location was on a small, hidden alley, (I just found it) instead it was in the top of the recommendations of Venetian restaurants. The space inside was very small, I think it had no more than 6 tables for 4 people, it was arranged in a traditional style down to the smallest detail. It was a family business, now made up of three generations. We were very impressed, and everything we ordered was extraordinarily tasty and fragrant.

Of course, I don't know the secrets of the recipes of such a tractor with decades of experience, so I don't get gnocchi the same way, but I'm close. They are tender and fluffy, almost melt in the mouth and blend perfectly with the aromas of well-ripened tomatoes and fresh basil.

INGREDIENT:

For gnocchi:

  • 300 g potatoes
  • 130 g extra flour for the countertop
  • 10 g of extra virgin olive oil
  • salt
  • 3-4 tomatoes (I used plums)
  • 1/2 onion
  • 2 cloves of garlic
  • 300-350 g mushrooms
  • 4-5 tablespoons tomato sauce
  • oregano
  • basil
  • salt pepper

METHOD OF PREPARATION:

1. Boil the potatoes in their skins until we can easily pierce them with a fork. Try not to check them too often because we don't want them to absorb a lot of water. We strain them and let them cool for a few minutes.

2. Peel the potatoes and grind them with a fork, add the oil, flour (a little at a time) and mix by hand until incorporated. Knead it for only a few minutes, if we knead the dough too much, it will require more flour, and the gnocchi will not come out tender and fluffy.

* The amount of flour differs depending on the type of potatoes we use. If we put new potatoes, they have more water so we will need even more flour. While old potatoes are more floury and will require less flour.

3. Give the worktop with flour, divide the dough into several pieces and form from each piece a roll with a diameter of about 2-3 cm. We cut the pieces about 2 cm each, which we can leave like this, or we can shape them by rolling them on a fork.

4. Put a saucepan of boiling water with salt, and when the water starts to boil add gnocchi. When they rise to the surface they are ready, we set them aside and strain the water.

5. In a large frying pan put the finely chopped and chopped onion together with the garlic cloves given through the press and a tablespoon of oil. Let simmer for a few minutes, stirring often, then add sliced ​​mushrooms, diced tomatoes and tomato juice. Put about a tablespoon of oregano, season with salt and pepper, cover with a lid and simmer for a few minutes.

6. Add gnocchi, season with inactive yeast and finely chopped fresh basil!


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