Potato Dumplings

Potato Dumplings

6 diced medium potatoes
2 cups of water
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/2 stick of butter
3 cups of whole milk

For the dumplings:

1/2 cup of flour
Milk
5 tablespoons of shortening

Cut the shortening into the flour until crumbly.  Add enough milk so that the dough sticks to-
gether.  Roll out the dough and cut into small pieces.

Cook the potatoes in the 2 cups of water, salt, and pepper until tender.  Add the 3 cups of whole
milk and the 1/2 stick of butter and bring to a rolling boil.  Quickly drop the dumplings into the
potatoes, cover and cook for about 10 minutes more.

Potato and Sausage Soup

Potato and Sausage Soup

12 sm of diced potatoes
1 pound of pork sausage
2 cups of whole milk
2 to 3 tablespoons of flour
Salt and Black Pepper to taste

Wash, peel, and dice the potatoes into a large pot. Cook the potatoes with the salt and black
pepper and enough water to cover the potatoes. While the potatoes are cooking, crumble the
sausage and fry until done. When the potatoes are tender add the sausage and grease and
about 1 1/2 cups of the milk to the pot and bring the potato mixture to a boil. Mix the flour with
the remaining 1/2 cup of milk and pour into the potatoes. If desired add more salt and black
pepper to taste. Continue to cook the potatoes until the soup is the desired thickness.

Potatoes rice and mussels

Potatoes rice and mussels

• Preparation: 60 minutes
• Cooking time: 1 hours 10 minutes
• Ready In: 2 hours 10 minutes
1. The baking dish is typical of the city of Bari, it is done in accordance with the tradition proper to each family, in Bari is great to be served as a main dish in the summer is very rich and fragrant. And 'the dish from Bari to excellence along with orecchiette with turnip tops.

   Ingredients

   • 650 gr.   Arborio rice
   • 2 kg. potatoes
   • 1.5 kg. mussels
   • 1 large white onion
   • 2 cloves of garlic
   • 4 peeled tomatoes
   • 10 gr. grated  cheese
   • extra virgin olive oil
   • parsley
   • breadcrumbs
   • pepper
   • salt

   Instructions

   1. Clean, wash and peel open leaving the mussels attached to a valve without disconnecting it, recovering the water of the mussels themselves.
   2. Clean and wash the potatoes  thickness of 3-4 mm, and leave them in cold water.
   3. In a pan of 35 cm in diameter pour a little olive oil and a little 'chopped onion then cover the bottom with a layer of potatoes seasoned with chopped peeled tomatoes, garlic and parsley, cheese, salt, pepper and oil.
   4. Place the potatoes on the layer of mussels and season with garlic and chopped parsley only.
   5. Then put all the rice (previously soaked in cold water for 15-20 minutes) to be seasoned with chopped peeled tomatoes, garlic and parsley, cheese, a layer of very thin sliced ​​onion, salt, pepper, olive oil and pour ' water recovered from the mussels.
   6. Cover the rice with another layer of potatoes, in turn, always seasoned with chopped peeled tomatoes, garlic and parsley, cheese, salt, pepper, olive oil and sprinkle with bread crumbs.
   7. Cover the pan with aluminum foil and put it in the oven (preheated) at 200 degrees for 30-40 minutes.
   8. Before removing the foil with a fork to check the cooking of the top layer of potatoes and then leave in the oven for another 30-40 minutes until the potatoes golden
   9. little season with olive oil.