Updated: Apr 30
While planning coursed dinner menus I have to be cognizant of the flavours profile of each of the dishes. I choose dishes that are bright with flavours, spice, tart and bitter, and alternate them with dishes that are milder and gentler. These dishes act as palate cleansers and give the palate time to get ready for the flavour bomb that follows. This is one of those milder and delicate dishes.
The dish is simple but does not be fooled by how gorgeous and rich the flavours are. The soft potato is lovely with the onions and the cheese, a perfect trilogy of flavours that are mild and delicate. This dish can be served as an appetizer, I like to serve it this way, but is also a great side dish with grilled meats and roasted vegetables. The magic in its dish is the edges, they should be crisp and burnt, which adds to the flavour tremendously.
This book is one of my favourites to go to for a variety of vegetarian recipes. The chef's twists on vegetables want me to cook the entire book, we will get there eventually. Each recipe has been fabulous, with the wonderful combination of ingredients and the perfect recipes to highlight each vegetable, this is a cookbook I should be cooking from the everyday.
For more recipes from this cookbook click here.
1/2 lb potatoes
4 cups water
1/2 teaspoon salt
1 large onion, thinly sliced
1 + 2 tablespoon olive oil
1/2 cup grated Parmesan cheese
Salt, to taste
1/2 teaspoon pepper
Peel the potatoes and boil them in water with salt till soft and cooked through, about 15 minutes. Drain and mash the potatoes till they are very smooth. It is best to use a food mill for this.
Heat the oil on a frying pan and sautè the onions on a low flame till they are soft and translucent. Do not colour. Cool.
Mix the mashed potatoes, onions, half the cheese, salt and pepper well. If the ix is dry add 1-2 tablespoons of cream to moisten the paste.
Preheat your broiler and place the rack close to the top of the oven.
Heat a frying pan, it can be the same one used above, with the remaining oil. Add the potato mix and flatten it out to make a thin pancake. Even out on tip and add the remaining cheese. Cook on medium heat till the bottom just starts to get brown, about 3-4 minutes.
Place the frying pan under and broiler and grill for 3-4 minutes till the top is browned and charred in spots.
Remove and slide the pancake onto a cutting board and cut it into wedges. Serve immediately.