Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Read our
DISCLAIMER  and
PRIVACY POLICY
before using
our site
 -------------------
 Linking Policy
 Advertise with us
Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved.
Home
Open Kitchen
 Recipes
 Guest Cooks
Articles
Picture Galleries
 Food Finds
Basics
 Appetizers
 Main Course
 Second Course
 Side Course
 Desserts
 Baking
 Vegetarian
 Low-Carb
 International
 Fast Dishes
Anna Maria's Open Kitchen Site Map
About us   
 Class schedule
 Personal Chef
 My book
 Tell a friend
Testimonials   
 Newsletter
Site Map
 Contact us

site map

recipes

policies

about us

Some More Hot Topics You'd Like to See adv.
Recipe Collection
• Basics
• Appetizers
• Main Course
• Second Course
• Side Course
• Desserts
• Baking
• Vegetarian
• Low-Carb
• International
• Fast Dishes
Cup Conversions
Italian Ingredients
JOIN NOW
our Italian Cooking
 Newsletter

Printer

Friendly

Recipe

HOME PAGE >> Recipes >>

Share
The Timeless Art of Italian Cuisine
by Anna Maria Volpi
Winner the Gourmand
Cookbook Award 2003
ONLY
ON SALE HERE
> Food Fun

Conversion Calculator !

Italian Recipes zzx012
> Articles
> Pictures
> Guest Cooks
> Recipes
> Open Kitchen
> Food Finds
> Blog
Italian recipes cv01
JOIN NOW
Our Newsletter
anna maria volpi italian chef x01
GO
Anna Maria Suggests

Extra-Virgin Italian Olive Oil

The Best Selection of Italian Extra-Virgin Olive Oil Choose among the finest. FREE SAMPLE !!


Balsamic Vinegar from Modena

Buy from the source Authentic Aged Traditional  Balsamic Vinegar from Italy


Imported Italian Olives

Sicily, Apulia, Lazio, Liguria, and More...The Best Selection of Succulent Italian Olives Oil


Infused Extra-Virgin Olive Oils

Spice up your dishes with Infused Flavored Italian Extra-Virgin Olive Oils. ALL NATURAL!


Mashed Potatoes Purée di Patate

A faster way to prepare an all time classic.

2 lb (900 g) potatoes

salt

1/2 cup (120 cc) milk

4 tablespoons butter

4 tablespoons parmigiano reggiano cheese, freshly grated

Peel and dice the potatoes.

Place the potatoes in a pot and add just enough water to keep them covered. Bring to a boil.

When the water starts boiling, add salt. Cook until tender. Drain the excess water.

Reduce the potatoes to a paste using a potato masher.

Combine milk and butter.

Add parmigiano cheese, stir to combine. Serve hot.