Crocchè is a famous Sicilian deep-fried snack. Also known as crocchè di patatte, and panzarotti in Neapolitan, it is made with mashed potatoes, eggs, Parmigiano and mozzarella cheese, and parsley or mint leaves. Additional ingredients occasionally include provolone cheese, prosciutto, and salami.
This tasty snack with a crunchy exterior and silky soft interior was inspired by the famous French croquette, and it originated in the 17th century, when potatoes became a staple ingredient in Sicily. Crocchè is most commonly regarded as Italian street food, but it is occasionally also served in restaurants as a side dish or antipasto.
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Pasta e patate is an Italian dish that's a typical example of la cucina povera, which uses leftovers and common ingredients to create new dishes. This dish is made with a combination of pasta and potatoes as key ingredients, usually alongside onions, celery, cheese rind, tomatoes, carrots, parsley, and garlic, although there are many variations on the dish and the recipes differ from one household to another.
The pasta and potatoes can be served soupy or dry, depending on personal preferences. The type of pasta used in the dish is not set in stone, and it's usually made with pasta mista (lit. mixed pasta), referring to leftover pasta of any shape that's available in the kitchen.
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Taròz is a fulfilling, traditional dish from Valtellina that truly highlights several wonderful local products, from the potatoes and beans that are easily grown near the surrounding mountains to the renowned Valtellina Casera cheese.
This hearty purée is prepared with potatoes and runner beans, first boiled, then fried in butter with onions and garlic. The mixture is flavored with Casera cheese which has been previously cut into small cubes, and it is then mashed with a fork until all ingredients are blended together.
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Lasagne al pesto e patate is a traditional dish originating from Liguria. This lasagna casserole is usually made with a combination of lasagne pasta, potatoes, pesto, butter, flour, milk, basil, grated parmesan, salt, and pepper. The potatoes are boiled until just tender, drained, cooled, and sliced thinly.
A mixture of flour, butter, milk, salt, and pepper is made into béchamel sauce, and it's then mixed with grated parmesan. The sauce is spread on the bottom of an ovenproof dish, topped with a layer of potatoes, a layer of sauce again, and it's then dotted with the remaining pesto and lasagne sheets.
Gattò di patate is a traditional dish originating from Naples. This savory potato cake is made with mashed potatoes that are enriched with butter, eggs, and grated cheese such as parmesan or smoked scamorza. Cured meat such as salami, cooked ham, and prosciutto cubes can also be added to the filling, as there are many variations on the dish.
The mixture is spread in a flat dish, gratinated with breadcrumbs and baked until golden brown and crisp on top. Once done, it’s served warm, and it’s usually sliced just like a cake.
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A classic Italian pizza variety, pizza patatosa is a type of potato pizza that is traditionally topped with tomato sauce, mozzarella, and potatoes. Prior to arranging them onto the pizza base, the potatoes are cut into wedges or thin slices, then combined with olive oil and aromatic herbs such as rosemary or thyme, which give the dish a lovely flavor and fragrance.
There are numerous versions of this pizza variety across Italy, from those that call for fried potatoes or mashed potatoes instead of baked ones, to those that use a plain white pizza as a base. In Italy, potato pizza can be found in various shapes, including circular, oblong, or rectangular.
Zuppa di patate is a traditional potato soup. It's made with a combination of potatoes, onions, bread slices, broth, olive oil, thyme, seasonings, grated cheese, butter, and nutmeg. The potatoes are cut into strips and seasoned with salt, pepper, nutmeg, and thyme.
The onions are browned in olive oil and combined with the potatoes. Boiling broth is poured over the combination, and the soup is simmered for about 15 minutes. It's recommended to serve the soup with crostini consisting of buttered bread slices that are topped with grated cheese and baked in the oven.
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Frittata di patate alla romana is a traditional type of eggless frittata originating from Rome. The dish is made with a combination of potatoes in their skins, onions, tomatoes, white wine, olive oil, salt, and pepper. The onions are sautéed in olive oil on low heat until very soft.
The tomatoes and wine are added to the pan, the dish is seasoned with salt and pepper, and then simmered until it's reduced to a sauce with a thick consistency. The potatoes are scrubbed, boiled, peeled, mashed, and slowly added to the tomato sauce until each spoonful is absorbed.
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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.
Patate al latte is a traditional dish that makes use of old potatoes. The potatoes are cut into thick rounds, placed in a saucepan, then covered with milk and gently boiled until they become tender. They’re then strained, seasoned with salt, peper, and nutmeg, and garnished with parsley or basil.
A few spoons of milk are then added back to the potatoes, and the dish is heated for a few more minutes before serving. If desired, the dish can be enriched with grated Parmigiano-Reggiano. It can be served on its own or as an accompaniment to other dishes.
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