Ingredient: of Potatoes

Quality, authenticity, excellence
Salmon trout fillet on a bed of mashed potatoes

Second courses

Salmon trout fillet on a bed of mashed potatoes

Author: Guido Boschetti

Difficulty:

Easy

Total time:

45 min

Servings:

2

Ingredients:

For the salmon trout fillet
2 Fillets of Tipico IT’s Salmon Trout
Lemon juice
Salt
Pepper
For the mashed potatoes
500 gr of Potatoes
150 ml of Whole milk
50 g of Butter
Salt

PREPARATION

1

Take a non-stick pan, pour some oil and warm it. Then lie the salmon trout and make cook for 3 minutes per side.

2

At this point it is ready to be served with some lemon juice, salt, pepper and some caper berries.

For the mashed potatoes
3

Wash the potatoes and transfer them in a pot with abundant cold water. Make them boil by adding some salt and make cook for about 40 minutes.

4

Once cooked, drain them and mash them immediately by using a potato masher. Pour the mashed potatoes in a little pot.

5

Pour step by step some lukewarm milk by mixing simultaneously with a whisk in order to avoid the formation of lumps.

6

Cook the mashed potatoes over very low heat for 3-4 minutes, until it becomes soft, add some cubes of butter, some salt and mix rapidly in order to mix all the ingredients.

7

Condividi:
Quality, authenticity, excellence
Potato nuggets with a heart of mozzarella and ham

Second courses

Potato nuggets with a heart of mozzarella and ham

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

1 Serving

Ingredients:

1 kg of Potatoes
4 Eggs
Black pepper
100 g of Tipico IT’s Grana Padano
Nutmeg
1 Pinch of salt
250 g of Tipico IT’s Mozzarella Fior di Latte
130 g of Tipico IT’s Cooked ham
250 g of Tipico IT’s Breadcrumbs
Tipico IT’s peanut seed oil

PREPARATION

1

In order to prepare your nuggets, start boiling the potatoes with skin in salted water. Once cooked, drain them, peel them and let them cool down. Then mash them with the help of a potato masher and pour them in a large bowl. Beat the eggs and add them to the potato puree. Now, add the grated Grana Padano, salt, pepper and nutmeg. Mix everything well, until you obtain a compact and smooth mixture.

2

Now start preparing the filling: drain accurately the mozzarella so as it can lose its excess whey and then cut it into strips. Subsequently cut in half each slice of ham and place in each of them a strip of mozzarella. Then roll each portion on itself in order to obtain some ham cylinders.

3

Now take a small portion of the potato mixture, press it gently so as you can create a hollow in the centre and place here a cylinder of ham and mozzarella. With the help of your hand’s palm, close the mixture so as you can form a nugget.

4

Subsequently take two bowls: one for beating an egg and one for the breadcrumbs. Pass each nugget before in the egg and then in the breadcrumbs.

5

At this point place your nuggets on tray covered with some baking paper and let the cook in oven at 180°C for 20 minutes. Once they are golden, take them out and serve your nuggets with a heart of mozzarella and ham still hot.

Condividi:

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