Potatoes and Parmesan Cheese

potatoes and parmesan galette

Potatoes and Parmesan Cheese

Potatoes and parmesan Galette. We love potatoes hence I can come up with as many recipes I can to serve my family. A crispy on the outside. soft on the inside, potatoes galette is a deliciously easy new way to prepare potatoes. As a result a great fail proof side dish.  The best part: you can prepare them early and store them in the refrigerator until ready to use. Make sure that they are at room temperature before frying them.

School will be starting soon. Most of our friends have already started the homework-after school activities process, and I am so looking forward to join in soon, very soon.

I need to go back to a settled routine. Long summer. Therefore so to celebrate the last few days of so called freedom, here is a not so 30 minute dinner, ok 45 minutes.


The only preparation that took some time is the Galette. The pork chops are as simple as saying 1-2-3. A skillet with a shadow of oil over moderate heat.  Cook until cook through.

This is my first time preparing the zucchini salad. Tip: cut them very thin. The thinner the better. Enjoy dinner with a great glass of Chardonnays.

Tonight’s August 22, 2011 dinner:

Pork Chops with Potatoes Galette and Zucchini Salad

Pork-Chop-with-Potato-Galette-and-Zucchini-Salad-copy-8x6.JPG

POTATO AND PARMESAN GALETTES

1 pound potatoes, peeled

2 large eggs

3 tablespoon flour

2 tablespoons minced chives

2 tablespoons freshly grated Parmigiano-Reggiano cheese

Fine salt

1 tablespoon extra virgin olive oil

Freshly ground black pepper

Using the largest holes of the box grater, coarsely grate the potatoes. Wrap the potatoes in a kitchen towel, roll and press hard to extract all the liquid from the potatoes. Dry them completely.

In a large bowl break the eggs and beat lightly. Add the flower, chives, cheese and 1 teaspoon salt. Whisk to blend. Add the potatoes and stir to coat then evenly with the egg mixture.

Warm a large heavy bottom frying skillet over high heat. Then add the oil and heat until is hot but not smoking. Reduce to moderate heat. Drop 4 equal part of the potato mixture into the pan and flatten with the spatula to form even galettes. Cook on one side until crisp and golden, 3 to 5 minutes. Season with salt and pepper. Serve warm.

 

ZUCCHINI SALAD

Zucchini, peeled and cut into very thin ribbons with a mandoline

Vinaigrette sauce.  

Let marinate in the vinaigrette for at least 30 minutes before serving.

 

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