French
recipes


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France

 

Potato
recipes
 

Anna potatoes

  

Tomato rice
  • 8 POTATOES, peeled and sliced thinly
  • 75 GRAM BUTTER, melted
  • SALT
  • FRESH MILLED PEPPER
    •
 
  • 120 GRAM RICE
  • 3 TBSP TOMATO PUREE
  • 100 GRAM CHEESE, in small cubes
  • 50 GRAM BUTTER
  • 1 ONION, chopped
  • 8 DRIED TOMATOES, chopped
  • 200 GRAM WHITE WINE
  • BASIL LEAVES, chopped
    •

Use a casserole which is good for the stove as well as the oven. Put one layer of potatoes on the bottom, brush well with butter, sprinkle salt and pepper on top, add the next layer, brush with butter, etc. until all the potato slices have finished. Put on high heat until the bottom layer is brow. Press the potatoes firmly together and turn the potato cake around. Put again on a high heat until this side is brown. Now bake in the oven for 40 minutes at 200 degrees Celsius.

Anna Deslions was, according to the stories, a prostitute in the 19th century who never got paid for her services. She lived from the generous gifts of her clients, and was therefore not a prostitute in the true sense of the word. She worked from Cafe des Anglais, a place frequented by high-ranked men, where the owner had a dining room especially for her. One of the chefs created a special dish for her, the "Anna potatoes".

Melt the butter on low heat and add the onions, simmer for 5 minutes. Add the rice and stir well. Add the wine, the dried tomatoes and the tomato puree. Let the mixture simmer for 5 minutes, add 400 gram water. Cook for 15 more minutes. Stir in the cheese and the basil leaves.