In search of new regional recipes, I came across this very easy and simple preparation: Potatoes in Tecia Trieste Style, which was the side dish for a plain grilled chicken fillet.
Regional recipes are a treasure, a fantastic heritage because they are generally easy recipes, handed down and changed over time thanks to grandmothers and mothers who over the years have adjusted and enriched family traditions with flavor and goodness, giving them national fame.
I read that this side dish is generally served in Trieste with “cevapcici”, grilled spicy meatballs, or with “porzina”, boiled pork neck. Oh, I forgot to tell you that for this recipe you can also use some boiled potatoes left over from another meal.
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POTATOES IN TECIA
ASI’s Kitchen
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian Regional
- Seasonality: All Seasons
Ingredients for POTATOES IN TECIA
- 2.2 lbs Potatoes
- 1 onion
- 3.5 oz Butter
- to taste salt
Tools for POTATOES IN TECIA
#adv
- Terracotta Pan
- Casserole
- Knife
- Colander
Preparation of Potatoes in Tecia
Wash the potatoes and boil them with the skin in cold water for about 25 minutes from the start of boiling. Drain and cool them completely.
Peel the onion and slice it finely. Peel and slice the potatoes. In a non-stick pan, melt the butter over medium heat.
Add the onions and potatoes, season with salt, and let them brown for a few minutes until a nice golden crust forms.
Turn the potatoes and crumble them as they become tender, making them crispy on all sides.
Season with salt if necessary, remove from heat, and after a final stir, serve the potatoes in tecia piping hot!
Enjoy your meal with the Potatoes in Tecia Trieste Style, a simple and delicious recipe!
Annalisa
Tips and Notes
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SOURCE Cucina Moderna Oro
