Italiano
Saffron and anchovy potato cakes
This recipe, elaborated by Chef Matteo Giudici, is completed with a mussel and tomato sauce. We pair it with a nice glass of Alto Adige Riesling Montiggl 2019 San Michele Appiano. Ingredients for 4 cakes: For the cakes: 200g boiled potatoes, 250g fresh cooking cream, 1 packet of saffron, 4 anchovy fillets, 2 egg yolks and 1 whole egg, salt and pepper as desired. For the sauce: 250g fresh mussels, 250g small Piccadilly tomatoes, 2 garlic cloves, 1 tablespoon oil, salt as desired, the grated peel of 1 lime, a piece of fresh ginger, a few basil leaves (saving some for the garnish) and parsley. Directions: For the cakes: Pour the cream into the container of an emersion blender and add in the saffron and anchovies. Then add the potatoes that have been boiled in salted...
