Nonna's potatoes (Patate arrostite della nonna) from Rome: Centuries in an Italian Kitchen / Recipes from Rome (page 30) by Katie Caldesi and Giancarlo Caldesi

  • sage
  • red onions
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute fresh fennel flower heads for fennel seeds.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sea bream in a herb crust (Orata in crosta di erbe); Slow-cooked lamb with garlic, anchovies and rosemary (Abbacchio alla cacciatora); Roman chicken with peppers (Pollo alla Romana); Escalope of veal with Marsala and orange (Scaloppine di vitello con Marsala e arancia); Escalopes with prosciutto and sage leaves in a wine and butter sauce (Saltimbocca alla Romana)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute fresh fennel flower heads for fennel seeds.

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