Another dish that takes me back in time is the sfincione potatoes. It’s another comfort food dish and I tried to make them like my mother taught me.
My husband and my children said they are very good, and that they really came out tasty, but I realized that it could never be like my mom’s, I don’t know why but she just makes it just a little bit better even if we have the same ingredients and techniques.
What I cook or what anyone else cooks can never compare to my mom’s cooking, she’s got a gift.
The original recipe for sfincione potatoes wants the potatoes to be cut raw, placed in the pan, seasoned with onion sauce, and placed in the oven. You can first boil the potatoes if you want to speed up cooking.
- 4 big potatoes
- 1 ½ cups tomato puree
- 1 onion
- 150 g grated pecorino ~12 tbsps
- 100 g caciocavallo cheese cut in cube 5.3 oz
- 2-3 anchovy fillets
- 1 cup vegetable broth
- extra virgin olive oil
- salt and pepper
- Then wash the potatoes, put them in a pot with cold water.
- Bring the water to a boil and let the potatoes cook until they properly cooked.
- Sweat the onion into slices in a pan with a drizzle of extra virgin oil, after adding the tomato purée and cook for at least 20 minutes.
- When the sauce is cooked, add a tablespoon of sauce to the bottom of a pan where you will go to arrange the sliced potatoes as shown in the picture.
- Cover the potatoes with the onion sauce, add the anchovy fillets (cut into small pieces), the pecorino cheese cubes, and sprinkle with grated pecorino cheese.
- You can add oregano and breadcrumbs.
- I didn’t add them but the original recipe does.
- Bake the potatoes in a hot oven at 200°C (392°F) with the grill on for 20 minutes.
- In the original method cut the potatoes raw, season them as I have shown, pour the vegetable broth on the bottom of the pan and bake for at least 45-50 minutes at 200°C (392°F).