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By Lucy Madden
Published 2015
If Italians have eschewed potatoes in favour of pasta, when they do serve the potato they treat it with perhaps greater respect than nations who have embraced it with more fervour. This way of cooking potatoes, served with a basil-spiked tomato sauce, makes a complete meal.
Wash and peel the potatoes and, with a potato peeler, scoop out the centres of the potatoes, leaving a shell about a quarter-inch thick. Put the potato shells in cold salted water and put the centres into a little water to cook until they are tender. Drain and purée.
Meanwhile, in a non-stick frying pan, sauté the mince until browned and then mix with the potato purée, breadcrumbs, chee