“Little Baskets” of Potato

“Little Baskets” of Potato
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Source: Roccoe-e i-suoi-fornelli.it

A crispy potato-based treat, with the added appeal of shrimp cooked with tomatoes and garlic.

Canestrini di Patate

June 27, 2017
: 4
: 30 min
: 15 min
: 45 min
: Easy


  • 8 oz Peeled tomatoes
  • 1 Garlic clove
  • 1 lb of Potatoes
  • 8 oz Shrimp
  • Extra virgin olive oil
  • 1 tbs flour
  • Salt
  • Step 1 Add a garlic clove to hot oil, add shrimp and peeled tomatoes , salt and cook for 20 minutes over low-medium heat.
  • Step 2 Boil the potatoes in salted water, peel, grate, and mash, then knead them with a bit of flour and salt. Prepare the “baskets” making sure the dough is not too thin and about a 2 1/2  – 3 inch diameter. Pinch the edges up to to mold the basket.
  • Step 3 Fry the potato baskets m in abundant extra virgin olive oil, first with the edge facing upwards and then turn over until golden. Drain them well, place them in a serving platter, and fill with shrimp sauce and chopped basil.

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