So if you’ve got a spiralizer, let’s do something different. Spiralizers aren’t just for courgetti! They’re great for potatoes too. Potatoes are gluten-free and richer in vitamins than pasta, so why not try some delicious ‘potetti’?
This recipe was created by Branston NPD team.
SEASON
Spring/Autumn/Winter
COMPLEXITY
Simple
PREPARATION TIME
10 minutes
COOKING TIME
10 - 15 minutes
SERVES
Serves 1
Ingredients
2-3 medium sized potatoes (a firm creamy variety like Desiree works well)
2 tbsp olive oil
Sea salt and freshly ground pepper
1 tbsp pesto
50g roasted mixed peppers
50g Parmigiana cheese ribbons
Method
1
Wash the potatoes (no need to peel) and use the spiralizer to produce the long thin spiral strips. Gently toss in the oil, salt and pepper.
2
Heat a non-stick frying pan and gently pan fry your potetti on a medium heat, stirring occasionally for 10-15 minutes or until cooked. It should start to develop a light golden colour.
1
Remove from the heat and carefully stir in the pesto.
4
Serve onto plates and garnish each one with the roasted peppers and Parmigiana.
5
Tip: Instead of pesto, you could try with a stir-through pasta sauce.
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