Tuesday, November 9, 2010
Chef Chuck's Potato Pancakes with Pine Nuts
Frittatine Patate e Pinoli
Potato pancakes can be served as crispy appetizers or a vegetable side dish. Fried to a golden brown, these small pancakes are made with potatoes, sauteed onions, freshly grated parmigiana cheese, organic eggs and buttery pine nuts. A simple vegetarian recipe that you can enjoy making with the whole family.
1 onion, diced
1 cup parmigiana cheese, grated
4 tablespoons toasted pine nuts
2 tablespoons fresh parsley, chopped
salt and pepper
1 tablespoon butter
Boil potatoes till fork tender. Meanwhile brown onions in 2 tablespoons olive oil and 1 tablespoon butter. Toast pine nuts in a small dry frying pan for 5 minutes, stirring occasionally. Drain and mash potatoes, add all other ingredients and let rest for 10 minutes. Heat a frying pan, add a little olive oil and form small pancakes, fry on both sides till golden brown. Makes about a dozen. Serve with a marinara sauce or a hot sauce.