Batata Cakes with Tomato Sauce

Name: Batata Cakes with Tomato Sauce
Yield: 6
Ingredients: Mousseline; One-third cup of white pitted grapes; One-third cup of pine nuts; One-quarter cup of olive oil; One-quarter cup of fresh parsley leaves; Four cloves of garlic, minced; Three cans of peeled tomatoes; One large onion, diced; Salt and red pepper flakes to taste; Cakes; Eighth cups of water; One cup of all-purpose flour; Seven medium-sized potatoes; One egg; One pinch of salt; To dust; One-quarter cup of grated Parmesan cheese; All-purpose flour

1
Mousseline
2
One-third cup of white pitted grapes
3
One-third cup of pine nuts
4
One-quarter cup of olive oil
5
One-quarter cup of fresh parsley leaves
6
Four cloves of garlic, minced
7
Three cans of peeled tomatoes
8
One large onion, diced
9
Salt and red pepper flakes to taste
10
Cakes
11
Eighth cups of water
12
One cup of all-purpose flour
13
Seven medium-sized potatoes
14
One egg
15
One pinch of salt
16
To dust
17
One-quarter cup of grated Parmesan cheese
18
All-purpose flour

Ingredients

1
Mousseline
2
One-third cup of white pitted grapes
3
One-third cup of pine nuts
4
One-quarter cup of olive oil
5
One-quarter cup of fresh parsley leaves
6
Four cloves of garlic, minced
7
Three cans of peeled tomatoes
8
One large onion, diced
9
Salt and red pepper flakes to taste
10
Cakes
11
Eighth cups of water
12
One cup of all-purpose flour
13
Seven medium-sized potatoes
14
One egg
15
One pinch of salt
16
To dust
17
One-quarter cup of grated Parmesan cheese
18
All-purpose flour

Directions

1
Mousseline
2
In a large skillet, heat the olive oil over medium heat and sauté the garlic and onion for five minutes or until they start to brown
3
Add the grapes, peeled tomatoes, and pine nuts
4
Let it simmer
5
Reduce the heat, cover, and cook for an additional 20 minutes
6
Season with salt and red pepper flakes
7
Stir well and remove from heat. Reserve
8
Cakes
9
In a large skillet, place the potatoes and cover them with water
10
Bring to a boil over high heat and cook for 45 minutes or until they are tender
11
Drain and pass through a ricer into a large bowl
12
Let it cool
13
Apart, fill another large skillet with plenty of water and bring to a boil over high heat
14
Make an indentation in the center of the potato mass and add the egg, flour, and salt
15
Mix well with a wooden spoon using circular motions from the inside out
16
Knead until you get a homogeneous mass
17
Dust a smooth surface with flour
18
Remove the mass by hand, shape into rolls about 1.5 cm thick, and cut into pieces of 2 cm in length
19
Gently press each one with a fork to form crevices
20
Gradually place the cakes into the boiling water and cook until they rise to the surface
21
Remove with a slotted spoon, drain well, and transfer to a serving dish
22
Heat the reserved sauce, add the parsley, mix quickly, and pour over the cake
23
Dust with Parmesan cheese and serve immediately.