This humble ingredient took more than 300 years to be accepted by the Italians as they just hated it! It has now conquered the world to become a staple ingredient for countless dishes and today it is one of the most economic, versatile, and comforting ingredients used in every cuisine. Any idea what it could be?
We are talking about potatoes! They might not be the first thing to spring to mind when thinking about Italian food, but potatoes are used in a huge number of regional dishes up and down Italy’s boot so, of course, we had to do a little research into these tasty tubers.
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What Are They Used For?
Aside from being served mashed, fried, boiled, or roasted as a side dish, in Italy potatoes are also shown the limelight when made into tasty potato gnocchi, crispy potato croquettes, or mixed with ham and mozzarella for the rustic Napolitan gattò di patate.There are also a host of soups, stews, and pasta dishes that utilize potatoes.
However, the Italians were slow to catch onto the potential of the potato. Originating in South America, potatoes were first brought to Europe from Peru in the 16th century. Their lumpy, gnarly, dirty appearance put people off with some saying they reminded them of leprosy. However, the population boom of the 1800s together with disaster and famine meant that potatoes slowly began to be cultivated and consumed across Italy and they eventually became a staple of the Italiancucina povera(poor cuisine).
What Are Potatoes?
Potatoes are a starch-filled root vegetable of the plant solanum tuberosum. There are currently 5000 varieties across the world including red, white, russet, yellow, blue, and purple which each have their own flavor, purpose, and characteristics. Generally, potatoes fall into one of two categories depending on the ratio of solids (starch, sugar, fiber, salt) to liquid they contain. Floury, starchy potatoes contain less water and tend to puff up when cooking, while waxy potatoes contain more and are better at holding their shape. Nowadays you may find some potatoes classed as ‘all-purpose’ but where possible it is always preferable to use the correct variety for the dish you are preparing for the optimum results.
Tips and Gnocchi Cooking Course
One of our favorite ways to use potatoes is to make potato gnocchi. Use floury potatoes to ensure a light, fluffy texture, and be sure to boil the potatoes whole with the skins on to minimize the amount of water that will cause the gnocchi to be tough and chewy. Try to cook similar-sized potatoes so that they are all cooked evenly. Then use an Italian-style potato masher (which will also handily remove the skins for you!) before mixing the mashed potato with egg, flour and a sprinkle of nutmeg and shaping into small pillows.
One very important thing to remember is that you should never attempt to mash potatoes in a food processor. The heat and intensity will react with the starch of the potatoes and create a sticky, glue-like consistency.
Get more gnocchi knowledge with our brand new Gnocchi Cooking Course, an online resource of recipes, techniques, and explanations of how to make every kind of gnocchi imaginable from the classic potato version to variations made with vegetables, bread, meat, fish and even liquid gnocchi. Sign up for this along with our other web-based courses in our online cooking schoolItalian Home Cooking (made simple!).
Summary
Article Name
The Ingredient Italians Hated For Centuries
Description
Find out more about the humble potato and watch the video for hints and tips on using potatoes in Italian recipes such as gnocchi and potato croquettes.
Author
Local Aromas
Publisher Name
Local Aromas
Publisher Logo
As a culinary enthusiast with a deep understanding of ingredients and their historical evolution, let me shed light on the fascinating journey of potatoes in Italy. The article highlights the transformation of potatoes from a despised ingredient to a beloved staple in Italian cuisine, taking over 300 years to gain acceptance.
The Italians' initial aversion to potatoes stemmed from their unfamiliar appearance and association with leprosy, deterring widespread adoption. The article accurately traces the introduction of potatoes to Europe in the 16th century from South America, specifically Peru. The reluctance to embrace this root vegetable continued until the 1800s, marked by population growth, disasters, and famine, which compelled Italians to cultivate and integrate potatoes into their culinary repertoire, eventually becoming a fundamental element of "cucina povera" or poor cuisine.
Now, let's delve into the concepts mentioned in the article:
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Potato Varieties: Potatoes, scientifically known as Solanum tuberosum, are starch-filled root vegetables with a wide range of varieties globally. The article mentions red, white, russet, yellow, blue, and purple potatoes, each possessing unique flavors, purposes, and characteristics. It categorizes potatoes into two types based on their solids-to-liquid ratio: floury, starchy potatoes that puff up when cooked and waxy potatoes that hold their shape better.
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Potato Dishes in Italian Cuisine: Apart from the traditional mashed, fried, boiled, or roasted preparations, the article emphasizes the diverse uses of potatoes in Italian cuisine. It mentions potato gnocchi, crispy potato croquettes, and the Napolitan gattò di patate (potato, ham, and mozzarella dish). Additionally, potatoes play a role in various soups, stews, and pasta dishes across different regions of Italy.
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Historical Context: The historical context provided explains the slow adoption of potatoes in Italy, attributing it to their unfamiliar appearance and negative associations. The 1800s' societal changes, coupled with disaster and famine, compelled Italians to recognize the nutritional value of potatoes, ultimately leading to their incorporation into everyday cooking.
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Potato Gnocchi: The article recommends using floury potatoes for making light and fluffy potato gnocchi. Cooking tips include boiling the potatoes whole with skins on to minimize water absorption, ensuring even cooking by using similar-sized potatoes, and avoiding mashing potatoes in a food processor to prevent a sticky consistency.
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Gnocchi Cooking Course: The article introduces a Gnocchi Cooking Course, emphasizing the importance of using the right potato variety and providing recipes, techniques, and explanations for making various types of gnocchi, from classic potato versions to innovative variations with vegetables, bread, meat, fish, and liquid.
In summary, the article provides a comprehensive overview of the historical journey of potatoes in Italy, their diverse culinary applications, and practical tips for preparing one of Italy's favorite potato dishes—gnocchi.
