Per Serving | %RI |
---|---|
KCAL 390 | 19% |
Fat 20.7g | 29% |
Sat Fat 8.8g | 44% |
Salt 0.8g | 13% |
Sugar 6.9g | 7% |
400g fluffy potatoes, e.g Maris Pipers, sliced thinly, lengthwise
2 tablespoons olive oil
1 medium white onion, peeled and chopped
120g button mushrooms, sliced
1 garlic clove, peeled and chopped
500g minced beef
1 x 400g can chopped tomatoes
1 tablespoon ground cinnamon
2 teaspoons ground allspice powder
1 tablespoon tomato purée
For the white sauce (Béchamel sauce):
50g butter
50g flour
400ml milk
1 bay leaf
Pinch ground nutmeg
Tuscan potatoes and chicken recipe
A combination of Mediterranean flavours make this ideal for sharing around the dining table whether winter or summer. Delish!
For a luxurious version this dish could be made with Dover sole, shrimps, truffles and Parmesan, but in wartime often it was made with substitutes. This modern take on the recipe uses sole, prawns and Cheddar.
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
"This is one of my favourite summer salads. It’s a great addition to any lunch, especially a picnic. The potatoes taste amazing tossed with asparagus in the creamy lemon and avocado mix, and then sprinkled with chives and spring onions. It’s simple but delicious! I can’t wait to hear what you all think of it."