“The potatoes grown in the Andes region dates back to the second millennium BC, where they were sun-dried and constituted a source of supply”
Difficulty: ★★
Preparation time: 10 min
Cooking time: 30 min
Servings: 4
Calories per serving: 275 kcal
Ingredients:
- Potatoes – 500 g (1.10 lb.)
- Parmesan cheese – 2 cups
- Tomato sauce – 700 g (1.54 lb.)
- Basil – 1 tbsp.
- Extra virgin Olive oil – 3 tbsp.
- Salt – 1 tsp.
- Nutmeg – 1 tsp.
- Black pepper (ground) – 1/4 tsp.
Directions:
- Heat the extra virgin olive oil in a saucepan.
- Add the basil, black pepper and stir for thirty seconds.
- Add the tomato sauce and nutmeg, stir once in a while at a low heat.
- Once boiling, stir in the salt and then add the potatoes.
- Cook the potatoes for 30 minutes at a low heat.
- After 30 minutes, stir in the Parmesan cheese and mix thoroughly until creamy.
