The Reinterpretation of Viterbo-style Potatoes, is a recipe that takes inspiration from the one my grandmother, originally from Carbognano in the province of Viterbo, often prepared. I wanted to give a completely personal touch to the preparation by adding some olives, which I picked directly from the olive trees in my garden
As for the wild fennel, I used the one I picked with my own hands, which I then dry and store in glass jars.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 2.2 lbs organic potatoes
- 2 cloves of garlic
- 5.3 oz of Gaeta olives
- 2 tbsps of extra virgin olive oil
- 2 sprigs of flowering wild fennel
- to taste salt and pepper
Preparation
Peel the potatoes carefully, rinse them, dry them, and cut them into small pieces.
Heat the extra virgin olive oil in a non-stick pan along with the two garlic cloves halved.
Add the potatoes, and cook over medium-high heat, stirring continuously, so that they brown without burning.
Add the olives halfway through cooking.
Obviously, not everyone has the opportunity to have olive trees in their garden, but I assure you that Gaeta olives work perfectly well.
They are a type of olive that adapts very well to cooking.
Adjust the salt and pepper, and add the sprigs of flowering wild fennel.
For those who haven’t had the chance to pick and dry it, I suggest using fennel seeds.
Continue sautéing the potatoes and olives for a few more minutes, then serve everything on a serving plate.
Serve your Reinterpretation of Viterbo-style Potatoes hot, or at room temperature… their goodness remains unchanged.
Notes
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