The "mischietto" is a traditional dish of my family. In reality it is a baked potato with any vegetables you have available. It was my cousin Andrea to call it that for the first time, and since then we have all adopted this term that seems to suit me so stupid how good a side dish. At my house is done regularly, especially in summer.
Today I propose a version with dried tomatoes ...
x2
INGREDIENTS 4 potatoes
2 zucchini 1 leek
1 garlic cloves to taste pepper to taste dried tomatoes
taste mustard seeds
taste pepper to taste fennel
wild thyme to taste and / or oregano
extra virgin olive oil salt pepper
PREPARATION
Peel the potatoes, cut into pieces and season them with oil, salt, pepper, chili pepper, thyme and / or oregano and fennel. Place the potatoes seasoned and the clove of garlic on a baking sheet with a sheet of baking paper and place in oven at 180 degrees. Meanwhile, cut the zucchini into pieces the same size of the potatoes (more or less, must remain a rustic dish!), Slice the leek into julienne and blanched for a few minutes the sun-dried tomatoes in boiling water to which you add a drop of 'vinegar. When the potatoes are slightly softened, add the remaining vegetables and cook for about twenty minutes or more (depending on size of pieces and the oven). Remove from oven, add some freshly ground pepper, a dash of olive oil and serve hot hot.
Variations and suggestions: Add ingredients to the potatoes you want. I recommend eggplant, peppers, squash, fresh tomatoes, onions, shallots, capers, breadcrumbs, anchovies, rosemary, marjoram, tarragon, cumin, turmeric, paprika, curry, coriander seeds etc. ... you choose the combination that best suits you!
Curiosity : But mischietto has other names? yes! That's more than cute:
Curiosity : But mischietto has other names? yes! That's more than cute:
- Sergio calls him "repesciage"
- Gaia calls him "bouillon"
- luxus calls him "the panada vegetables "(but only if placed on a hard crust of rustic ...)
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