DISH RESEARCH · Side dish
Patate 'mpacchiuse
Also known as: Calabrian sticky potatoes
Livio Massaro’s selected Cosenza potato side dish cooks thin Sila Agria potato rounds in a shallow layer of delicate extra-virgin olive oil, turning gently before draining excess oil.
About Patate 'mpacchiuse
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Livio Massaro’s selected patate ’mpacchiuse presents the potato side dish associated with Cosenza in Calabria. Its name refers to the way the cooked slices stick together, and the recipe chooses yellow-fleshed Agria potatoes from the Sila area.
The potatoes are washed, peeled and cut into thin round slices. Their overlapping arrangement in a relatively narrow pan is part of this preparation.
A generous shallow layer of delicate extra-virgin olive oil covers the bottom of the pan. All the potato slices enter together and receive salt, while the oil remains below their full height.
The pan is shaken after cooking begins, and the slices are turned gently with a spoon. Infrequent turning helps preserve the rounds as they cook and cling together.
Excess oil is drained away before the potatoes are served. The recipe offers mushrooms, pancetta or Tropea onion as optional additions to its selected plain potato version.
Ingredients in Patate 'mpacchiuse
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Cooking traditions
- Calabrian-style