philosokitchen

an italian cook around the world

  • Home
  • recipes
    • My Authentic Italian Recipes
    • appetizers
    • pasta rice & Co.
    • entrées
    • sides
    • desserts
    • Soups
    • salads
    • sauces & jarred goods
    • slow cooked
    • FASTER THAN 45 MIN
    • vegetarian
    • vegan
    • gluten free
    • paleo
  • travelogs
    • foodie travels
    • chronicles of italian cooks
  • MERCHANDISING
  • food story
  • ABOUT ME
  • RECIPE DISCLAMER
  • PRIVACY POLICY
  • Shop
You are here: Home / Recipes / Appetizers / STIR FRIED DANDELIONS AND POTATOES with cheese

STIR FRIED DANDELIONS AND POTATOES with cheese

03/21/2016 by Filippo Trapella Leave a Comment

Stir fried dandelions and potatoes is a quick and tasty Italian classic. Commonly, it is served as a hot salad for appetizer, or aside meats, eggs, or salty fish, like anchovies or sardines. I really love stir fried dandelions, they are very healthy greens! Their bitter taste pairs perfectly with the sweet of golden potatoes and the salty flavor of Pecorino Romano cheese. When the weather permits to grill outside my house, the stir fried dandelions are a must-to-eat aside steaks and sausages!

STIR FRIED DANDELIONS AND POTATOES with Pecorino Romano cheese

If you like my recipes, please give me a +1

a simple action to help the growth of this blog 🙂

stir-fried-dandelion-and-potatoes

  • 1 Lb (450 g) dandelion greens
  • 1 golden potato
  • 4 shallots
  • 7 tbsp extra virgin olive oil
  • 1 tbsp Pecorino Romano
  • 1/2 tsp black pepper
  • to taste table salt

STIR FRIED DANDELIONS AND POTATOES with Pecorino Romano cheese

STEAMED DANDELION GREENS

Wash and raise the dandelion greens as times as needs to eliminate dirt.  Steam or boil the dandelion just 5 minute. If is possible, save the water used to steam or boil the vegetables.

STIR FRIED DANDELIONS AND POTATOES with Pecorino Romano cheese

STIR FRIED DANDELIONS AND POTATOES

Peel and cut the shallots in quarters. Peel the potato as well, and cut into dices large 1/2 inch. Pour  3 tbsp of olive oil into a pan and place over medium heat. When the oil is very hot, but not smoky, pour the shallots in the pan and stir fry until golden. Now, add the potatoes and continue to stir fry for five minute more. Finally, add the dandelion reduced into pieces 3 inches long. Saute 5 minutes, then add 1/2 ladle of the water used to cook the dandelion. Cook over medium heat until the potatoes are cooked, but not mashed. If necessary, add a few spoon of water more. Finally, add grated Pecorino Romano cheese, black pepper, and salt to taste. Far from the heat, complete with 1 tbsp of olive oil for the portion and serve very hot.

STIR FRIED DANDELIONS AND POTATOES with Pecorino Romano cheese

TAKE A LOOK AT THIS!

Florentine steak, history and recipe

Florentine steak, eat in Florence

PRINTABLE VERSION

STIR FRIED DANDELIONS AND POTATOES with cheese
 
Print
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
Stir fried dandelions and potatoes is a quick and tasty Italian classic. Commonly, it is served as a hot salad for appetizer, or aside meats, eggs, or salty fish, like anchovies or sardines. I really love stir fried dandelions, they are very healthy greens! Their bitter taste pairs perfectly with the sweet of golden potatoes and the salty flavor of Pecorino Romano cheese. When the weather permits to grill outside my house, the stir fried dandelions are a must-to-eat aside steaks and sausages!
Author: Filippo Trapella - philosokitchen.com
Recipe type: side
Cuisine: Italian
Serves: 4
Ingredients
  • 1 Lb (450 g) dandelion greens
  • 1 golden potato
  • 4 shallots
  • 7 tbsp extra virgin olive oil
  • 1 tbsp Pecorino Romano
  • 1/2 tsp black pepper
  • to taste table salt
Instructions
  1. STEAMED DANDELION GREENS
    Wash and raise the dandelion greens as times as needs to eliminate dirt. Steam or boil the dandelion just 5 minute. If is possible, save the water used to steam or boil the vegetables.
  2. STIR FRIED DANDELIONS AND POTATOES
    Peel and cut the shallots in quarters. Peel the potato as well, and cut into dices large ½ inch. Pour 3 tbsp of olive oil into a pan and place over medium heat. When the oil is very hot, but not smoky, pour the shallots in the pan and stir fry until golden. Now, add the potatoes and continue to stir fry for five minute more. Finally, add the dandelion reduced into pieces 3 inches long. Saute 5 minutes, then add ½ ladle of the water used to cook the dandelion. Cook over medium heat until the potatoes are cooked, but not mashed. If necessary, add a few spoon of water more. Finally, add grated Pecorino Romano cheese, black pepper, and salt to taste. Far from the heat, complete with 1 tbsp of olive oil for the portion and serve very hot.
  3. STIR FRIED DANDELIONS AND POTATOES with cheese
3.4.3177

 

Filed Under: Appetizers, Faster Than 45 Mins, Gluten Free, My Authentic Italian Recipes, Recipes, Salads, Sides, Vegetarian Tagged With: appetizer, aside, cheese, cook, cooking, dandelion, fast, gluten free, health, healthy, italian, italy, pecorino, potatoes, quick, recipe, recipes, Romano, saute, shallots, side, stir fried

« WILD BOAR STEW with mushroom and red wine
OVEN ROASTED OCTOPUS with potatoes and oregano »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.



























Newsletter

Copyright © 2021 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress