Mix flour with salt and sugar in a bowl, add Parmesan cheese and make a nest. Dissolve the yeast in warm water, then pour it over the flour, mix everything well, then add the onion and finish kneading. At the end, add the oil and cover the dough, leave it warm for at least 1 hour.
After that, peel the potatoes, wash them and cut them into suitable slices. Put the oil and garlic in a pan on the fire, add it and season the potatoes to taste. Put a few tablespoons of water, cover with a lid and simmer for a few minutes (5-10)
When the dough is raised, spread a sheet (in my case I used a round tray), place it in the tray, put the chilled potatoes, sausages on top and layer Parmesan on top. Leave to rise for 30 minutes, then bake for 20 minutes at 200 °.
Potatoes with bacon and parmesan
If we talk about the appearance of these baked potatoes with bacon and parmesan, you eat them out of sight. The multitude of colors certainly attracts and the taste is divine. They are the best baked potatoes, perfect as a garnish for a steak or as good as a main course.
If in the recipe for baked potatoes wrapped in bacon with ham and cheese we used pressed ham, grated cheese and bacon in this recipe for baked potatoes we have only bacon and parmesan as the main ingredients. Clearly, the combination of tastes is different, with garlic in addition to smoked paprika, salt and pepper. Delicious and well-flavored baked potatoes that I adore.
New potatoes with parmesan and baked cumin
New potatoes with parmesan and baked cumin. The recipe for baked french fries, red and crispy, with a delicious taste of parmesan and cumin. How to make new baked potatoes? Both new and old potatoes can be used. A simple potato garnish recipe. New baked wedges.
You can't imagine how tasty these new potatoes with parmesan and baked cumin are! Who doesn't like new potatoes? We are big fans and I cook them in the same way. In the oven, in the pan, boiled, baked or fried. I also juggle the spices used or add other vegetables: mushrooms, zucchini. Here's how I did it some delicious new potatoes with caramelized garlic and mushrooms.
In Transylvania and Banat a lot of cumin is used in food & # 8211 is a good digestive but also gives a great flavor! From the quantities below it results approx. 4 servings of new potatoes with parmesan and cumin.
Potato pancakes with parmesan
Potatoes can save you from any situation, when you no longer know what to cook. Just search the internet and you will find dozens, maybe even hundreds of potato recipes, beyond the classics that everyone knows, namely puree, french fries or baked.
Today we offer you a light, delicious and very attractive recipe. Potato pancakes with parmesan, which you can enjoy as a snack, as a side dish, or with a sauce. They are easy to make and worth trying!
- 500 g peeled potatoes
- 50 g race parmesan
- 2 teaspoons flour
- 2 cloves of garlic
- 2 eggs
- 3 green onions
- 2 teaspoons olive oil
Peel a squash, grate it and squeeze the juice. Drain the potatoes well with a clean gauze or cloth. Put the peeled potatoes in a bowl and add salt, pepper, crushed garlic, grated Parmesan cheese, beaten eggs and mix well.
To bind the composition, use 2 teaspoons of flour or breadcrumbs. Mix well and leave for a few minutes. Add more flour if needed.
Finely chop the green onion and add it to the composition. Form the pancakes by hand, as thin as possible and to the size you want. To fry them, you have two options: either in the pan or in the oven. Place them on a tray lined with baking paper and bake for 30 minutes, taking care to turn them over after the first 15 minutes.
Or put 2 teaspoons of oil in a pan on the stove and fry them on both sides until nicely browned.
Serve as a garnish, or plain, with your favorite sauce.
You have to see it too.
The leaves are washed, dried and masked. The stem of the leaves is finely chopped and kept separate from the leaves.
In a frying pan with hot oil, fry the onion and the stem of the leaves for about 5 minutes. Add the garlic and cook together for 1 minute.
Put the leaves, season with salt, pepper and dry until they wither.
Meanwhile, mix eggs, grated Parmesan cheese and milk in a bowl.
The mixture from the pan is added to the bowl.
The obtained composition is poured into a baking tray greased with oil and put in the oven for 50 minutes, at a temperature of 180 degrees (you can also use muffin tins, the baking time is 25-30 minutes).
Ingredient. Potato rounds with parmesan
Put the melted butter in a pan.
In a plastic bag, mix the flour with the Parmesan cheese, flour and pepper. Then put the potatoes in the bag and shake well to cover them with the mixture in the bag.
Remove the potatoes and place them in a tray in a single layer. Place the tray in the preheated oven for 30 minutes. Then turn the potato slices and sprinkle with Italian spices. Place in the oven again for another 30 minutes or until golden brown.
Chicken pastry pies
Chicken pastrami pies with yogurt dough, flour and milk, with pastrami filling, cheese, olives and pickles
Pie with spinach and minced meat.
Recipe for pies with spinach and minced pork, seasoned with nutmeg
Eggplant with parmesan and mozzarella
Eggplant with parmesan and mozzarella, prepared with egg, flour and tomato juice, seasoned with oregano
Grissines with parmesan
Parmesan bread crumbs prepared with flour and honey, sprinkled with poppy seeds and sesame seeds
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(5 points / total votes: 27)
ramisimion 7 years ago - 26 January 2010 16:22
For a long time I wanted to post foccacia. It is one of my favorites! Thanks for recipe!
Ioana 7 years ago - January 27, 2010 11:54
but with pleasure to put more rosemary, mine barely had a subtle aroma. you can also add onions, baked peppers, garlic.
Bianca 7 years ago - 31 January 2010 22:21
Ioana, I love how you cook.
Sometimes I am inspired by you, I love your food. All.
Ioana 7 years ago - 1 February 2010 11:25
bianca, you don't even know how happy I am to hear that!
bodnari emila 7 years ago - 18 February 2010 12:25
Monica Mihaly 7 years ago - 13 May 2010 15:56
ioana I found a focaccia recipe but it also has a filling the same one you put on top and you just have extra cheese and ham then a layer of dough and on top exactly what you put all the time and how to prepare it is the same but I'm not sure two layers of dough will be made, what do you advise me?
to give it more baking time? or.
Ioana 7 years ago - 14 May 2010 12:40
at the same time leave it, in 30 min - maximum 35 it must be cooked.
janna 7 years ago - 9 July 2010 20:25
yummmy. It looks great. It's a good idea for the weekend, in the morning I start it. Thanks for the recipe.
ady 6 years ago - 25 March 2011 16:44
I live in Italy in Santa Margherita Ligure, the area where focaccia is at home and I have never eaten what you described above. nor does the recipe resemble the original at all, let alone how to prepare it. sin.
adelina 6 years ago - 13 April 2011 22:20
After I made the Foccacia recipe exactly as I took it from the site (and I was satisfied with the result), I made the same dough recipe and 2 loaves of bread in 2 long forms of bread. It's good as bread dough.
PS I keep looking at other sites and I appreciate more and more the clear details that I find on your site. Keep going.
cris 6 years ago - 21 July 2011 02:28
marius 6 years ago - 18 September 2011 16:32
ioana I'm really sorry but I have to agree with ady. I also live in Italy and the recipe you gave is your own recipe, not the original one. pity. if you still post Italian recipes, post the original ones, not the ones adapted by you.
Mr X 6 years ago - 7 October 2011 12:23
more "Italians" instead of scalding yourself, it's not like the one in your much-loved Italy, you'd better be helped with the recipe. what are you looking for here do you know the recipe.
Mr D 6 years ago - 1 December 2011 16:12
Interesting recipe but without any upset, what you presented above is more of a pizza than the original focaccia. whether we are Italians or Romanians, don't be racist, it's about fairness. Anyway, I appreciate your networks are very good and I am inspired by them. Thank you
Crina Morari 5 years ago - 4 February 2012 18:18
I will try this recipe whether it is original or not. what comments it may or may not be original. or change the name of the recipe. since he has the potato pizza dough in it. you need originality, make the recipe as it is there for you. plus the author of the recipe did not say that it is made exactly as it is there with you. at least try the "adapted" recipe before making comments like this. maybe it's better than the original.
Coman Ioana Alexandra 3 years ago - 31 January 2014 16:07
. you should know that I found this recipe for focaccia with potatoes on an Italian site and it is called "focaccia pugliese con patate". so it exists. is from Italy. and it is original. and it's very good.
Laura Aioani 3 years ago - 24 February 2014 15:30
Hi Ioana. After leavening, is the dough sticky? Mine came out like that and I want to know for next time, do I add more flour? Or maybe because I replaced 100 grams of white flour with bran flour. Thank you
Ioana 3 years ago - 24 February 2014 15:34
no, it's a normal, non-sticky dough. elastic and easy to work. This probably happened from bran. if you can spread it with your hands in the tray, it's ok, don't add flour now. just put it on the work table with a little flour, roll it lightly on the table and give it the shape of a ball and see if it sticks.
Laura Aioani 3 years ago - 24 February 2014 15:41
It didn't stick when I passed it through the olive oil. I hope it goes well. I will use dried tomatoes, I have a few left in the jar, I hope it does not alter the final taste.
Who doesn't like a tasty bread fresh out of the oven? And one of the simplest options to satisfy this craving is a focaccia. & # 8230and you can associate it with various toppings, sauces, whatever you like & # 8230
400 gr white flour (or you can put a whole part but it will grow less)
100 gr gray
1/3 tablespoon salt
1/2 tablespoon sugar
300 ml of warm water
An envelope of yeast (7 gr)
30 gr parmesan race
Two hands of chopped greens
Put flour, semolina and salt in a large bowl. In the middle, make a hole in which the mixture of warm water with sugar and yeast is poured (after standing for a few minutes - until it starts to make small bubbles). Add the chopped greens and mix the dough lightly with a fork until it starts to bind, then take it out on a plate powdered with flour and knead (about 5 minutes) until it becomes elastic. Put in another bowl (greased with a little oil) cover with a towel and leave for about 30 minutes. Then spread in a tray on baking paper, press with your fingers, sprinkle with a little sea salt, Parmesan cheese and olive oil. Leave it for another 20 minutes and put it in the hot oven at 220 degrees for about 20 minutes (until it becomes brown and a little crispy on the outside).