Recipes
Potatoes all’aggiadda
Potatoes all'aggiadda are a typical recipe from Liguria in which the potatoes are served with a sauce based on garlic, vinegar and bread.
Aggiadda, or garlic, is a simple sauce made from stale bread soaked in vinegar and garlic . Typical of Ligurian cuisine as well as Sardinian, in reality it would be more correct to attribute it to the Tabarkina culture . It was precisely this people of Ligurian sailors who, after having colonized the Tunisian island of Tabarka, landed in Sardinia and settled on the islands of San Pietro and Sant'Antioco.
Among the most popular combinations, in addition to fried or roasted fish, are potatoes all'aggiadda. In this recipe, after having prepared the sauce by simply blending or crushing all the ingredients in a mortar , it is accompanied with pan-fried or boiled potatoes . The result is a tasty and delicious side dish.
Preparation
How to prepare the recipe for potatoes all'aggiadda
First, focus on the potatoes . After peeling them, cut them into slices of about half a centimeter and fry them in a pan with extra virgin olive oil until they are soft in the centre.
In the meantime, prepare the garlic by soaking the bread in vinegar , squeezing it and then blending with garlic and a pinch of salt .
Heat the sauce in a pan and, once the potatoes are ready, serve them by spreading it over them.
For a more delicate version you can use half vinegar and half white wine . The garlic cloves can also be reduced, but we advise you not to go below two or the sauce will lose its characteristic flavour.
If you want, you can serve it with boiled potatoes instead of fried ones . In this case, however, we recommend adding one or two tablespoons of oil to the sauce.
Lovers of garlic-based sauces cannot miss bagna cauda , typical of Piedmontese cuisine.
Conservation
We recommend storing the sauce and potatoes separately by placing them in airtight containers in the fridge. This way they will keep for 3-4 days. When ready to serve, heat them, always separate, then proceed with plating.
Read also
Aggiadda
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