E Okay, I fall into the trap of trendy purple! Some that are not new, these purple potatoes, they had also made Sandra and Adrenaline , it is equally certain that a person who has a cooking blog would be curious to all food and try everything to appear before. I am exactly like that. When I am seen at the Vicenza, Gigi and Raffaella (greengrocers acute and sensitive) ... how can you resist? And why resist? After all, a kilo of potatoes it was. Simply chic in their shade purpurea. Inside and out. I believe these are from France that I took, and are the variety Vitelotte, also known as bleues truffles (truffles blue). No chemical processing, the color comes from a natural pigment, the anthocyanin, which is also pending in the violas, the skin of the eggplants.
I could indulge in any recipe, but time is what the is, they would say in Milan. I find it amazing the interpretation of Cerveni , I I've only done the simple gnocchi. I can not tell how many potatoes, quanta farina. Ho fatto ad occhio. Le patate assorbivano benissimo la farina, non ne รจ servita molta, devo dire. Li ho conditi con dei gamberetti, dei pomodorini tagliati fini e qualche dadino di pancetta affumicata fatti rosolare in un goccio d'olio con uno spicchio d'aglio. Poi, per completare la cena in viola, ho fatto un'insalata di cavolo rosso tagliato fine, noci macadamia spezzate in due e fettine di primosale. Deliziosa, devo dire.
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