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Patatis cojonariis

P.A.T. Product

E.R.S.A. Friuli-Venezia Giulia - Texts taken from P.A.T. and image taken from the volume 'Il Cibario' year 2017.

Description

It is a small tuber, elongated (kidney-shaped), with a thin skin, usually straw yellow in colour and with yellow pulp.

These potatoes are highly appreciated in gastronomy for their high cooking resistance and their characteristic taste, so much so that their cultivation is guaranteed by the requests of connoisseurs and enthusiasts, even if the variety is not very productive.

History

Geografical area

Curiosity

Season

Linked recipes

Main meat courses

Meatballs with sauce

(3)

Side dishes

Bean cream with honey mushrooms

(2)

Main meat courses

'Alla contadina' goose

Appetizers

Asparagus cream

Side dishes

Baked potaoes

Main fish courses

Baked turbot on a potato bed

Main fish courses

Boiled turbot

Main meat courses

Boned duck thighs

Main meat courses

Braised beef cheek

First courses

Brovada soup

Side dishes

Butter turnips

Main meat courses

Calandraca

First courses

Celery and potato soup

Main meat courses

Chicken breast stuffed with radicchio and sausage

Main meat courses

Chicken with white wine

Main fish courses

Cod fillet

Main fish courses

Cod in red

Main fish courses

Croaker caskets

First courses

Double pasta tortello

First courses

Fennel soup

Main meat courses

Fillet in potato and herb crust

Main fish courses

Fillets of sea bass in potato 'crust'

Main fish courses

Fillets of sea bream with vegetables

Appetizers

Frico with potatoes

Side dishes

Fried artichokes

Side dishes

Frite di prât

First courses

Gnocchi with butter cream

First courses

Gnocchi with red beets

First courses

Gnocchi with scallop sauce

Main fish courses

Grilled octopus with potatoes

Main meat courses

Guinea fowl in salmi

Main meat courses

Guinea fowl with beer

Main meat courses

Jugged rabbit

Main meat courses

Lamb loin in a crust of herbs

Appetizers

Leeks and potatoes cream with 'Formai tal cit' fondue with Friulan black truffle

Main meat courses

Liver with purée

Side dishes

Mashed potatoes

Main meat courses

Ostrich fillet with cocoa

Side dishes

Pendalòns

Main meat courses

Pig shanks

First courses

Plum's gnocchi

Side dishes

Polenta with pumpkin

Main meat courses

Pork chops with fennel

Main meat courses

Pork chops with milk

Main meat courses

Pork fillet in crust

Main meat courses

Pork ribs with milk

Side dishes

Potato 'chifeleti'

Side dishes

Potato and carrot salad

First courses

Potato and chestnut gnocchi

First courses

Potato half-moons with peas

Side dishes

Potato pancakes

Side dishes

Potatoes in 'tecia'

Desserts

Pumpkin pie with chocolate sauce

Main meat courses

Roast pork with rind

Side dishes

Roast potaoes

Main fish courses

Salmon trout with salt

Main fish courses

Saraghi in crazy water

First courses

Savoy cabbage soup

Side dishes

Savoy cabbages and potatoes

Main fish courses

Sea bass in 'bellavista'

Main fish courses

Sea bream with seafood

Main fish courses

Sole rolls with potato cream

First courses

Spring cjalsòns

Main meat courses

Stew with potatoes

Main meat courses

Stewed duck

Main fish courses

Stewed pike

Side dishes

Stuffed potatoes

Main meat courses

Trieste goulash

Main fish courses

Trout fillets with milk sauce

Main fish courses

Tuna cut with mint sauce

Desserts

Vanilla kipfel

Main meat courses

Veal croquettes and brains

Main meat courses

Wienerschnitzel

First courses

Žlikrofi

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