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Gluten-Free Potato-Based Pizza

ingredients for two pizzas 900g potatoes, peeled and cleaned. 100g grated mozzarella. 2 whole eggs. 20g extra virgin olive oil. salt. for the roasted vegetable topping: roasted red pepper. roasted eggplant. roasted spring onion. salt. extra virgin olive oil. for the anchovy topping: salad tomatoes. zucchini. fresh anchovies from the coast. roasted spring onion. oregano. freshly ground black pepper. salt. extra virgin olive oil. preparation Heat your oven to 180°C with both top and bottom heat. Cut the raw, cleaned, and peeled potatoes into chunks. - Blitz the chunks in your food processor for 2 minutes at medium-high speed until you get a potato paste. Transfer this paste to a strainer and squeeze out as much water as you can. You'll be surprised how much liquid comes out. - - Mix it with the two eggs, olive oil, grated cheese, and a pinch of salt. - Since we're making two pizzas , divide the mixture in half. - Place each half onto a baking tray lined with parchment paper. Shap...

Prawn and Potato Salad with Sweet Paprika




ingredients

for 4 people
  • 16 prawns.
  • 4 medium potatoes.
  • 2 bunches of fresh green asparagus.
  • 1 oak leaf lettuce.

paprika sauce:

  • 1 tsp. sweet paprika.
  • salt.
  • 100cc. extra virgin olive oil.
  • 1 tablespoon white wine vinegar.

preparation

Start by making the sauce. Whisk all the ingredients together until you get a nice, smooth emulsion. If you're not keen on vinegar, feel free to swap it out for fresh lemon juice instead.
Peel the prawns but leave the tails intact — they look prettier that way. Season them with a pinch of salt and cook on a hot griddle with just a few drops of oil, about a minute on each side until they turn pink and lovely.
Rinse the lettuce thoroughly and shake off every last drop of water. Tear it into bite-sized pieces and set aside.
Wash the asparagus and snap off the woody ends — you know, the tough bits at the bottom that nobody wants to chew through.
Cook them either by steaming or boiling in salted water. You want them tender but still with a bit of bite, not mushy.
Meanwhile, give the potatoes a good wash and boil them whole, skins on, in salted water for about 30 minutes.
Let them cool right there in the cooking water. Once they're cool enough to handle, peel them and slice into rounds about a centimeter thick.
Arrange everything nicely on four plates and drizzle with that paprika sauce you set aside earlier.


enjoy!

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