Potato World dish P ot a t o w o r l d Tiella Pugliese In the heel of the Italian boot, simple cooking is the norm. The people there know how to prepare something heavenly with fresh, local produce. As with this tiella, an oven dish with seafood, potato and rice. AGENDA 23 – 25 October 2018 Fruitattraction Madrid, Spain www.fruitattraction.ifema.es 7 - 9 November 2018 Variety presentations Various companies, The Netherlands 25 - 27 November 2018 Interpom-Primeurs Kortrijk, Belgium www.interpom-primeurs.be Main course, serves 4. Preparation time approximately 25 minutes (plus 60 minutes in the oven). • 500 grams of fairly-firm potatoes • 450 grams of nice, large clams (or mussels) • 1 small onion • 4 plum tomatoes • 3 cloves of garlic • 5 tablespoons of extra-virgin olive oil • 4 tablespoons of chopped curly-leaf parsley • 250 grams of risotto • 50 grams of grated Parmesan cheese • 30 grams of breadcrumbs • Extra: an oven dish with a raised edge of at least 5 cm, aluminium foil Preheat oven to 200°C. Scrub the skin of the potatoes till clean. Wash the outside of the clams. Using a small knife, open the clams. Place the blade on the round side between the shells and cut it open all the way to the point. Scrape the clam meat onto one shell half and discard the empty half. Save the water and strain it. Cut the potato into very thin slices, preferably with a mandolin, but by hand is also possible. Do the same with the onion. Thinly slice the tomatoes. Press the garlic. Pour half of the olive oil in the oven dish. Distribute the onion and the garlic over the olive oil. Place half the potatoes on top, arranged like roof-tiles. Distribute half the tomatoes and half the parsley over the potatoes. Place the halved clams on top with the open side facing up. Sprinkle generously with coarsely ground black pepper and plenty of sea salt. Pour the clam liquid over it and spoon the risotto on top. Cover everything with the rest of the potatoes, tomatoes and parsley. Drizzle the rest of the oil over it and sprinkle with the Parmesan cheese and the breadcrumbs. Carefully add about 4 dl of water from one side up to the gratin layer. The gratin layer should remain dry. Bake the dish at 200°C for 60 minutes, covering the dish with aluminium foil for the first half hour. Ingrid van den Arend, Cook it! 9 - 10 Januari 2019 PotatoExpo Austin, USA www.potato-expo.com 18- 27 Januari 2019 International Grüne Woche Berlin, Germany www.gruenewoche.de 6 – 8 Februari 2019 Fruitlogistica Berlin, Germany www.fruitlogistica.com 24 – 28 Februari 2019 Sima Paris, France www.simaonline.com 29 August 2019 Weuthen Kartoffeltag Schwalmtal-Waldniel, Germany www.weuthen-gmbh.com Printer De Swart bv, The Hague NL 4 - 5 September 2019 PotatoEurope 2019 Kain, Belgium www.potatoeurope.com Potato World magazine Publisher Aardappelwereld BV Address van Stolkweg 31 P.O. Box 84102 2508 AC DEN HAAG Netherlands tel. : +31 (0)70-3589331 E-mail: info@potatoworld.nl Website: www.PotatoWorld.nl Editorial Ing. Jaap Delleman (Editorial Director) Ing. Leo F. Hanse (Editor) tel. : +31 (0)70-3589331 E-mail: info@potatoworld.nl Advertising and Subscriptions Herman L. Vorst Tel. : +31 (0)70-3589331 E-mail: info@potatoworld.nl Subscription rates € 75,00 © Aardappelwereld BV No part of these articles and/or illustrations may be reproduced without the prior written permission of the publisher. Publisher and authors state that this magazine has been compiled in good faith and with the greatest care. Consequently, they accept no liability whatsoever for any damage that is the result of acts and/or decisions that are based on the information provided. Translations Ineke Touber 38 Potato World 2018 • number 3 Pagina 41

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