Last December I had the fortune to attend a monograph held by renowned chef Mauro Uliassi. In addition to food tasted incredible, given exceptional raw materials, felt and heard amazing perfume curious anecdotes and tips that I tried to write down hastily on the pantry (now signed;)) I learned how to prepare the potatoes! Yes ... to cook the potatoes "a way Tenerife "that is water saturated with salt. In this way the potatoes will remain as it is firm and tasty cooking in this manner does not disperse in water is the minerals contained in it.
How to prepare? Nothing could be easier: For one liter of water, put 200g of salt and let cook potatoes with the skin. When ready, peel and will be ready for use. Excellent as a base for dumplings or dough, perfect for salads and stuffings. I dress with olive oil and parsley and served alongside a fresh squid spent on the grid.
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