Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, pesce finto (smashed potatoes and tuna). One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Boil unpeeled potatoes in salted water until tender, as for mashed potatoes. Peel potatoes while hot and mash with a fork. Add drained tuna and mix into potatoes.
Pesce Finto (smashed potatoes and tuna) is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Pesce Finto (smashed potatoes and tuna) is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook pesce finto (smashed potatoes and tuna) using 3 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Pesce Finto (smashed potatoes and tuna):
- Take potatoes
- Prepare can tuna (oil)
- Get mayonnaise
Fake Fish, Pesce Finto is a potato and tuna fish loaf, fish-shaped, cheap and easy to prepare for a second course or main course, perfect also to prepare along with children. Italian dessert The name, 'Lady's Kisses', comes from the shape of the biscuits which recalls a kissing pair of lips. Pesce finto, or "fake fish," is a common holiday appetizer most often found in the northern regions of Genoa, Puglia, Tuscany, and Piedmont; instead of relying on gelatin or setting in the oven, the dish is a thick paste of canned tuna or another chopped cooked whitefish, mashed potatoes or hard-boiled eggs, and mayonnaise sculpted into the. Judy Witts Francini put up a photo on Instagram yesterday of a dish called 'pesce finto', meaning 'fake fish'.
Steps to make Pesce Finto (smashed potatoes and tuna):
- Boil the potatoes until soft
- Smash the potatoes, add tuna and mix well
- Shape it as you wish
- When serving, put a thin layer of mayonnaise on it
I am not sure it's the sort of recipe that would appeal to people outside Italy. Which is a shame because I, and Judy evidently too, think it is quite delicious, not to mention easy to prepare. In the meantime, drain the tuna well using a strainer and blend it with a mixer until an almost creamy consistency is obtained. Mash the potatoes, adding the crumbled tuna, capers and mayo slowly. Add enough olive oil to make a slightly smooth consistency (enough to aid in shaping the fish into shape).
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