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Meat-Stuffed Potatoes

ingredients for 4 people 4 medium potatoes. 200g ground meat (beef, chicken, or pork). 1 onion. 2 garlic cloves. 2 hard-boiled eggs. 150cc cognac and rancio wine. salt. freshly ground black pepper. extra virgin olive oil. you'll also need: 2 tablespoons chopped parsley. 120cc extra virgin olive oil. grated cheese (something creamy that melts well). preparation Start by boiling the potatoes — scrubbed clean but with their skins on — in salted boiling water for about 30 minutes. Check that they're cooked through, then let them cool right there in the cooking water. Once they're cool enough to handle, peel them and carefully hollow them out. You want to keep the potato shells intact, so take your time here... Take the scooped-out potato flesh and mash it smooth with a fork. Set this aside for now. In a small bowl, mix the chopped parsley with the 120cc of olive oil. Set that aside too. Now, in a deep skillet with a good glug of hot oil, brow...

Microwave Corvina with Potatoes and Eggplant



 

ingredients

serves 4
  • 1 or 2 fresh wild corvina (depending on size).
  • 5 or 6 medium potatoes.
  • 1 white or purple eggplant.
  • 80g grated cream cheese.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.
  • fish stock.
  • fresh green asparagus (optional).

preparation

If you'd like to serve this with asparagus, rinse them well, snap off the woody ends, and steam for just a few minutes until tender.
Then sear them on a hot griddle with a drizzle of oil until nicely charred. Set aside.
Using the same griddle, cook slices of eggplant that you've salted beforehand and let sit for a while to draw out the moisture. Set those aside too.
Clean the fish and cut it into boneless fillets...
Cut the fish into pieces—whatever size you prefer—and pop them in the fridge until you need them.
Peel the potatoes and slice them paper-thin. I use a mandoline for this, but a sharp knife works fine too.
Drizzle a bit of olive oil into the bottom of a microwave-safe dish, then start layering the potatoes. Sprinkle each layer with salt and another drizzle of oil as you go.
Cover the dish completely with a large piece of parchment paper.
Microwave for about 10 to 12 minutes—timing will vary a bit depending on how many potatoes you've layered in there.
Remove the cover and pour in a good ladleful of fish stock.
Arrange the corvina pieces on top, season them with salt and pepper, then cover the dish again with the same parchment and microwave for another 8 to 10 minutes.
Layer the eggplant slices over the fish and sprinkle the grated cream cheese on top.
Before bringing it to the table, pop the dish back in the microwave for about 2 minutes so the cheese melts beautifully.
Then serve it up hot.

Enjoy!
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