Gluten-free grenadier march - grenadier from Liana
Potatoes
- 500 g potatoes
- water as needed
- a pinch of salt
- 1 tbsp oil
Onion
- 1 medium onion
- 50 ml oil
- 1 - 2 tsp ground red pepper
Gluten-free pasta
- 200 g (1 pack) Liana gluten-free pasta Quadrucci
- 2 liters of water
- a pinch of salt
Next we need
- spring onions for sprinkling
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Peel the potatoes , cut them into cubes and boil them in salted water with 1 tablespoon of oil until tender. Drain, but leave about 1/3 of the water in the potatoes.
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Peel the onion , chop finely and fry in oil until golden brown. When it is done, add the ground paprika – preferably with the stove turned off or over low heat so that it does not brown and acquire a bitter taste.
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Cook Quadrucci gluten-free pasta according to the instructions: put in boiling salted water (2 liters per 200 g), cook for 9-11 minutes, stirring occasionally. After cooking, rinse with cold water and drain.
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Mix everything together – potatoes, pasta and fried onions. Season with salt and pepper to taste.
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Finally, sprinkle with chopped spring onions. Serve warm.
Potatoes
- 500 g potatoes
- water as needed
- a pinch of salt
- 1 tbsp oil
Onion
- 1 medium onion
- 50 ml oil
- 1 - 2 tsp ground red pepper
Gluten-free pasta
- 200 g (1 pack) Liana gluten-free pasta Quadrucci
- 2 liters of water
- a pinch of salt
Next we need
- spring onions for sprinkling
Products to recipe