Another dish that takes me back in time is the sfincione potatoes. As my mother taught me, it’s another comfort food dish I tried to make
My husband and my children said they were very good and that they came out tasty, but I realized that they could never be like my mom’s. She makes it a little better, even if we have the same ingredients and techniques.
What I or 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.
Original Sfincione Potatoes – Comfort Food
Description
Another dish that takes me back in time is the sfincione potatoes. As my mother taught me, it’s another comfort food dish I tried to make
Ingredients
Instructions
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- Peel and clean the potatoes. Put them in a pot with cold water.
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Bring the water to a boil and let the potatoes cook until they are properly cooked.
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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.
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- When the sauce is cooked, add a tablespoon to the bottom of a pan where you will go to arrange the sliced potatoes, as shown in the picture.
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- Cover the potatoes with the onion and tomato sauce, and add the anchovy fillets (cut into small pieces), and the pecorino cheese cubes. Sprinkle with grated pecorino cheese.
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You can add oregano and breadcrumbs.
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I didn’t add them, but the original recipe does.
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Bake the potatoes in a hot oven at 200°C (392°F) with the grill on for 20 minutes.
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In the original recipe, 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).
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