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
- 8 oz Peeled tomatoes
- 1 Garlic clove
- 1 lb of Potatoes
- 8 oz Shrimp
- Extra virgin olive oil
- 1 tbs flour
- 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.