Today a truly exquisite recipe with a special ingredient, the SIEGLINDE POTATO OF GALATINA, province of Lecce, SALENTINE NEW POTATO CUTLETS. Let me tell you about this very special ingredient. The full name is “Sieglinde Potato of Galatina,” a town in the province of Lecce where the very favorable climate allows two annual potato cultivations, with planting in February-March and the so-called “leap year” planting in July-August. The Sieglinde is also grown in other areas of Puglia; to acquire all its qualities, it is essential that it is cultivated in the “red soil” common to various Apulian areas, the same where Primitivo vines and the robust wine of the same name are grown. Very often they are present on the table together, if not in the recipes themselves… In this case, I wanted to make these cutlets, but a delicious potato salad would also be ideal because one of the characteristics of this potato is that it does not crumble during cooking.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 281.90 (Kcal)
- Carbohydrates 34.17 (g) of which sugars 1.10 (g)
- Proteins 8.62 (g)
- Fat 13.16 (g) of which saturated 2.73 (g)of which unsaturated 2.01 (g)
- Fibers 3.66 (g)
- Sodium 239.92 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz new potatoes (Sieglinde di Galatina)
- 2 eggs (medium)
- to taste salt
- to taste pepper
- 6 tbsp flour
- 6 tbsp breadcrumbs
- to taste extra virgin olive oil
Tools
- Baking Trays
- 3 Bowls
Steps
The first thing to do is wash the potatoes well and peel them. Cut them in half.
Boil the potatoes for about 10 minutes,
Drain the potatoes well.
Place them on a cloth to dry.
In a bowl, beat the eggs.
Add salt and pepper
First, coat the potato in flour
Then dip it in the beaten egg
and finally in the breadcrumbs.
Line the baking tray with parchment paper and drizzle with extra virgin olive oil.
Place the potatoes side by side and drizzle again with extra virgin olive oil. Bake in a preheated oven at 356°F for 35 minutes and serve the new potato cutlets.
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