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Sautéed Potatoes and Artichokes

di Academia Barilla

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Sautéed Potatoes and Artichokes
30 minutes


Side dish

Ingredients for 4 people

5 1/4 ounces potatoes
5 1/4 ounces pumpkin
2 2/3 ounces onions
2 artichokes
2 amaretti cookies (almond cookies)
1/3 cup Parmigiano Reggiano cheese grated
1 bunch parsley
1 clove garlic
1 3/4 tablespoons butter
1 1/2 tablespoons vinegar
3 1/2 tablespoons dry white wine
3 1/2 tablespoons olive oil
Salt and pepper to taste

Preparation 10 minutes preparation + 20 minutes cooking
1. Clean and peel potatoes and pumpkin and cut into paper-thin slices (about 1/16 inch)

2. Blanch in salted water with a bit of vinegar so they remain crisp

3. Heat a drizzle of oil in a pan over high heat and sauté thinly sliced onion for a few seconds

4. Add cleaned and thinly sliced artichokes and sauté for a couple of minutes

5. Splash with white wine, season with salt to taste and set aside in a bowl

6. In the same pan, sauté one garlic clove in butter until golden

7. Add sliced pumpkin and potatoes

8. Sauté over high heat for 3 - 4 minutes, then add artichokes, crushed amaretti, grated Parmigiano and chopped parsley

9. Season with salt and pepper, if necessary, and serve