Fried potatoes bows
| Difficulty
Facile
|
Preparation  60 min
|
Servings for  6 people
|
chef Francesca D’Orazio
Sunday means lunch, with family or friends, traditional family recipes passed on from grandmothers, to mothers. Those recipes we love to keep and pass on. Sometimes we also like to change and have something unusual, such as a large platter with charcuteries, good Grana Padano bites, pickled vegetables, preserved artichokes, to put on the table as antipasto or to serve when guests arrive. Sometimes we might fancy preparing a Sunday dinner, especially when we get back home from a day trip. We can enjoy this delicious fried food all together, while watching a good movie or football game. One leads the other, really tasty and delicious.
Ingredienti
1.3 Kg di patate farinose
300 g di farina
10 g di lievito in polvere
60 g di Grana Padano, grattugiato
1 uovo
Sale
Olio per la frittura
Preparazione
Wash the potatoes, put them in a pot and cover with cold water, bring to the boil, lower the heat and cook for about 40 minutes (depending on the size of the potatoes), or cook them in the microwave. Peel and rice them. Spread the riced potatoes on a work surface and leave to cool.
Sift flour with baking powder and mix with the potatoes, add the egg, the grated Grana Padano, and a pinch of salt. Knead until you get a soft, non-sticky dough. Divide the dough into several pieces. Working on a floured counter, roll each piece thinly and cut it at 20 cm intervals. Join the ends in the centre and press to form a bow.
In a large pan, heat the oil to medium temperature (160 ° C), deep fry the potato bows, until golden brown. Drain them, place first on a griddle to drain the oil and then on a tray lined with kitchen paper. Sprinkle with salt, and transfer to a serving dish. Serve hot.
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