Potatoes "Stufato"
A historical recipe from Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917).
A historical recipe
Practical Italian recipes for American kitchens: Sold to aid the families of Italian soldiers, by Julia Lovejoy Cuniberti (1917). Project Gutenberg eBook #43912.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
- 1 pint milk Grated cheese Salt
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Stufato di Patate 2 lbs.
- potatoes 1 tablespoon flour 4 tablespoons butter 1 pint milk Grated cheese Salt, pepper Peel the potatoes and cut them into little pieces.
- Cook in boiling water for ten minutes.
- Take them out, drain thoroughly, and put in a saucepan, sprinkling them with flour, then adding the butter and milk.
- Cover the pan and let the potatoes cook slowly for a quarter of an hour or until thoroughly done.
- Season well with salt and pepper and a generous amount of grated cheese before serving.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Grater
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Vegetable peeler
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Colander