🥔 Mountain Potatoes on the Pioda: Traditional Alpine Recipe
Simple, rustic, and flavorful: the potatoes that cook next to the meat, as per peasant tradition 🏔️🍽️
Introduction
The mountain potatoes on the pioda are an ancient and genuine side dish, typical of alpine tables.
Slowly cooked on a hot plate alongside ribs or other meat, these potatoes become soft, golden, and irresistibly fragrant thanks to the juices released by the meat.
An essential dish that encompasses all the flavor of mountain peasant cuisine. Ideal for those who love simplicity crafted with care. 🔥🍂
📝 Ingredients
- Large long potatoes (quantity to taste, depending on the number of diners)
👩🍳 Procedure
- Thoroughly wash the potatoes under running water and dry them well.
👉 They should not be peeled! - Slice them into horizontal slices about half a centimeter thick.
- Place them on the well-heated pioda, while cooking ribs or other meat.
The potatoes will absorb the flavors of the meat during cooking. - Turn them frequently for about 30 minutes, until they are soft and golden, without forming a crust.
- If cooked alone, add a drizzle of oil or a bit of fat to promote browning.
🍽️ Tips
- Ideal as a side dish for barbecues, stews, or melted cheeses.
- If you don't have a pioda, you can use a cast iron plate or a thick-bottomed non-stick pan.
- For an aromatic variation, add fresh rosemary or smoked paprika at the end of cooking.
📜 Traditional recipe reported by Cesare Via – Chiavenna
The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
