Little Ears With Potato Cream And Arugula Recipes

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LITTLE EARS WITH POTATO CREAM AND ARUGULA



Little Ears with Potato Cream and Arugula image

Number Of Ingredients 7

2 medium boiling potatoes, about 12 ounces
salt
1/4 cup olive oil
1 clove garlic, finely chopped
1 pound orecchiette or pasta shells
2 bunches arugula (about 8 ounces), tough stems removed, rinsed and drained
salt and freshly ground black pepper

Steps:

  • 1 Peel the potatoes and place them in a small pot with salt to taste and cold water to cover. Bring the water to a simmer and cook the potatoes until tender when pierced with a sharp knife, about 20 minutes. Drain the potatoes, reserving the water. 2 Pour the oil into a medium saucepan. Add the garlic and cook over medium heat until the garlic is golden, about 2 minutes. Remove from the heat. Add the potatoes and mash well with a masher or fork, stirring in about a cup of the reserved water to make a thin "cream." Season with salt and pepper. 3 Bring 4 quarts of water to a boil. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet firm to the bite. Add the arugula and stir once. Drain the pasta and arugula. 4 Return the pasta and arugula to the pot and add the potato sauce. Cook and stir over low heat, adding a little more of the potato water if needed. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

POTATO, ARUGULA (ROCKET) OR SPINACH CROQUETTES



Potato, Arugula (Rocket) or Spinach Croquettes image

These are fried potato balls crisp on the outside and creamy soft inside. I used arugula but spinach is just as good!Arugula's pungent flavor adds interest to these croquettes!

Provided by Rita1652

Categories     Potato

Time 25m

Yield 20-24 croquettes, 6 serving(s)

Number Of Ingredients 13

2 cups leftover mashed potatoes
1/2 cup cooked arugula, squeezed of liquid and chopped
1/2 cup feta cheese, crumbled
2 garlic cloves, minced
1 pinch red pepper flakes
salt and pepper
1 egg
2 eggs, slightly beaten
1/8 cup cream
1/2 cup flour, seasoned with
salt and pepper
1/2 cup breadcrumbs
vegetable oil, to fill pan by 3 inches (for frying)

Steps:

  • Combine the first 7 ingredients and blend thoroughly.
  • Form into 20 golf size balls.
  • Place seasoned flour in one bowl.
  • Beat 2 eggs with cream and place second bowl.
  • Place bread crumbs in third bowl.
  • Dip each croquette in the flour then egg and then roll in the crumbs.
  • Deep fry in oil until golden brown.
  • Drain on paper towels season with salt and pepper.

Nutrition Facts : Calories 218, Fat 7.7, SaturatedFat 3.9, Cholesterol 123.8, Sodium 454.3, Carbohydrate 28, Fiber 1.8, Sugar 2.4, Protein 8.8

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