Potato Gnocchi with Peas and Prosciutto

Giorgio Celmo

Ingredients

1 pound Yukon gold potatoes, unpeeled

2 quarts water

2 eggs

1 cup flour

1 teaspoon salt

1 teaspoon ground black pepper

1 cup green peas

1/4 pound prosciutto, thinly sliced and julienned

1 cup heavy cream

3 tablespoons butter

Preparation

Put the potatoes in a pot with the water. Bring the water to a boil and cook the potatoes at a strong simmer for 20 minutes or until tender. Drain the water from the pot and let the potatoes cool for only a few minutes before you begin to pull the skins from the potatoes. Discard the potato skins and, while still hot, pass the potatoes through a ricer into a bowl. To the potatoes add the eggs, one at a time, and incorporate well.

Add the flour in two stages so that only the amount that is necessary will be used to bind the potato. Add the second half of the flour (and have some additional flour available if necessary) and mix well to form a dough. Divide the dough in half, and on a floured work surface, roll the first half of dough into a log 1 inch thick. Cut the log into 1/2 inch thick round pieces. Lay the pieces out, and using the back of a fork or your thumb, make an indentation on one side. Set aside and refrigerate till needed.

Cook as you would pasta in several quarts of boiling salted water for 10-15 seconds. They cook very quickly and are cooked when they float to the surface. Heat the cream in a sauce pan; add the peas and simmering for several minutes. Add the butter to the cream, whisking in to incorporate well before adding the prosciutto. Pour the sauce over the drained gnocchi, stir gently in a large serving bowl, and serve immediately.

POTATO AND PARMESAN GRATIN

Giorgio Celmo

Gratins made from potatoes and other vegetables have long been a part

of the country cooking around Parma. Here's a rich one that takes

advantage of a star ingredient: Parmesan cheese. The dish is often

served during Lent or on other meatless days.

Ingredients

2 1/2 pounds russet potatoes, peeled, cut into 1/8-inch-thick slices

1/4 cup (1/2 stick) butter, melted

2 cups (packed) freshly grated Parmesan cheese (about 10 ounces)

2 cups whole milk

Directions

Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Layer 1/3

of potatoes evenly in prepared dish. Sprinkle with salt and pepper.

Drizzle with 1/3 of melted butter. Top with 1/3 of Parmesan cheese.

Repeat layering twice more with remaining potatoes, butter and

Parmesan cheese. Pour milk evenly over.

Bake potatoes 15 minutes. Reduce temperature to 350°F. Continue to

bake until potatoes are tender, top is golden brown and most of milk is

absorbed, about 1 hour longer. Remove from oven; let stand 10 minutes

and serve.

6 Servings

Pork Chops & Scalloped Potatoes

I remember as a kid eating pork chops and scalloped potatoes, just that everything was served from one baking dish piping hot. Oh sure we had vegetables and some kind of crusty bread, but the potatoes were always so delicious with some of the juices from the pork chops seeping into the potatoes, giving it a little greasy juicy taste. I have had the honor of sorting through 1000’s of my Mothers recipes, some from old newspapers and magazines; others written on lined 3x5 cards and others on scraps of old advertisings that only printed on one side. This recipe I ran across on a 3x5 card is for pork chops & scalloped potatoes. There are no exacting amounts so I will have to translate it. Some pork chops and some potatoes won’t do, so here is my take on my Mothers recipe without any changes.

Pork Chops & Scalloped Potatoes

Anna L. Celmo

Ingredients

4-6 Bone in pork chops

4-6 potatoes depending on size

1 Cup flour

1 Cup milk

Salt & Pepper for seasoning

Fresh parsley

Directions

Pre Heat oven to 350 degrees

Peel potatoes, using a sharp knife cut potatoes into thin slices. In a greased casserole dish arrange a layer of potatoes, sprinkle with a thin layer of flour and salt and pepper. Repeat until all potatoes are used. Pour milk over potatoes distribute evenly and can be seen through top layer, place in oven and bake.

Meanwhile flour a cutting board, add salt and pepper to taste and dredge pork chops through flour mixture. Heat a skillet with 2 tablespoons of olive oil over medium high heat. Fry chops to just brown on each side, remove from skillet and add to the top of the scalloped potatoes, spoon a little drippings on top of the chops, continue to bake an additional 35 minutes.

Sprinkle with a little fresh parsley

Now if you try this dish and it seems a little bland, add some cheese using it sparingly. I have used grated parmesan cheese. Sprinkle modest amount between the layers of potatoes and a little on top of the chops.

Experiment with this dish making it your own family favorite.