MAIN INGREDIENTS
Patate in tecia is a traditional dish from the Friuli-Venezia Giulia region of northeastern Italy, that consists of potatoes that are boiled, then pan-fried with onions, pancetta (or other cured meats like bacon), and sometimes garlic, until they develop a crispy exterior while remaining soft inside.
The name "in tecia" refers to the method of cooking the dish in a frying pan or skillet ("tecia" means "pan" in the local dialect). The dish is often served as a side dish, particularly alongside meats, and is a popular comfort food in the region.
Chifelini or chifeletti are traditional Italian potato fritters originating from Trieste, but they can be found throughout Friuli-Venezia Giulia and Trentino-Alto Adige. The potato fritters can be made in savory or sweet versions and they're usually made with a combination of potatoes, flour, eggs, butter, oil, and either salt or sugar.
The potatoes are boiled, drained, mashed, and mixed with flour, eggs, butter, and salt or sugar. The mixture is shaped into logs or elongated crescents and it's then fried in hot oil until golden brown and crisp. The fritters are typically served piping hot, dusted with powdered sugar or cinnamon for the sweet version, or simply sprinkled with salt for the savory version.
Lunette di patate is a traditional potato dish originating from Friuli-Venezia Giulia. The dish is made with a combination of potatoes, butter, egg yolks, flour, olive oil, and salt. The potatoes are boiled, drained, seasoned with salt, and crushed with a ricer or sieve.
Once cooled, the purée is mixed with butter, egg yolks, and flour in order to make a soft dough. It's rolled into cylinders and shaped into crescents (lunettes). The lunettes are then fried in olive oil until they puff up and become golden.
The crescents are sprinkled with salt and served warm.
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