Speciality very well known all around the Istrian peninsula and also wider (under several names and variations), even if a lot often not prepared as it have to, sometimes not worthy to be named as Patate in teča . Here one exquisite variation that was a very simple and parsimonious to prepare. Here you will have to notice as the Istriani has some something in common the Zen philosophy and similar metaphysical philosophies. Before the preparation of this speciality is very important to know that the potatoes in pot are better if prepared without haste and in quiet environment (in silence or some classic music but with heart, a quartet of arches that play some Piazzolla composition will do the thing). The use of briscola cards for giving a touch of originality is also recommended.
Ingredients:
pot (possibly with flowers depicted)
7-8-9-10 medium potatoes
1-2 onions
4-5 spoons of oil
salt (originally the coarse one, but use the one you have)
a pot cover
briscola cards
some high quality red wine with character (dry, teran is a good choice, to avoid cabernet sauvignon)
Preparation:
The potatoes must be peeled and cut into medium dimension chop (~20-30 millimetre of length of the edge) or if you want of dimensions of one walnut. Wash the potatoes and put in the pot, put in the salt, add to the oil and half a glass of water. Stir everything well (attention, still nothing is cooking..., calm.....). Clean the onion and cut it in half (attention in two pieces, not three or four pieces, in two pieces). Put the cleaned up and cut onions over the potatoes in the pot and do not stir (ATTENTION, DO NOT STIR). Now that is all prepared you are ready to go. Put the covered pot over the cooker and cook at slow fire. It takes 1:15 - 1:30 h to the potatoes to be done. A very important thing during the cooking: to watch and to touch the pot a less possible.
DO NOT STIR
DO NOT STIR
DO NOT STIR
During the cooking you can to play Briscola or Scopa 15 or some other card game with Sthese cards.
When they are cooked, it would be beautiful to eat them, because the hunger sensation have risen during the cooking, and to be honest is time to eat. The potatoes must be served in deep plates like those described for the minestrone, eaten with fork or spoon (that’s up to you). A very important thing to know is that the Patate in teča is not purée and do not have to be like concrete. With the potatoes you can cut some cheese (seasoned). After you have finish the potatoes you can take the wine that you have put apart for a while (to ambient temperature and not to 4°C or similar)
Good appetite.
