- 2 ray cheeks (cut in half to produce 4 or 5 small pieces)
- a few spoonfuls of flour
- couple of rocket leaves
- 2 large potatoes
- 1 large onion
- 7/8 tomatoes
- 4/5 cloves of garlic
- a good handful of basil leaves
- good cooking cheese (preferably not cheddar)
- olive oil
- 2 handfuls of spinach
- 1 garlic clove
- Prepare by peeling and deseeding the tomatoes. Chop up the onion, crush two cloves and roughly cut the other cloves in half. Peel and slice thinly the potatoes.
- Pour a little olive oil in a baking dish and array the potato slices neatly around the base of the dish, covering with oil. Scatter some onions, half-cloves on top. Slice the peeled tomatoes and place on top of this layer.
- Slice the cheese and leave as the last layer. Repeat this process. Leave the tomatoes and, finally, the basil leaves for the final layer. Drizzle the dish with a few lugs of olive oil. Season as you want… This is your patate al forno – a Sicilian dish. Place in a pre-heated oven for about 45 minutes at 190 degrees or until fully cooked through.
- While the potato dish is in the oven, prepare the ray cheeks. These are really tasty, like monkfish scallops. Season them and roll in flour. They only need to be fried or grilled for a few minutes, until cooked through.
- Scatter a little oil and crushed garlic in a pan, leave to cool before putting the spinach, with their stems, into cook on a medium heat. Spinach doesn’t take long to cook. After a few minutes it will begin to turn a dark green. Throw in a lump of butter and take it off the heat.
- Place the ray cheeks on a few leaves of rocket, and the spinach and potato dish with it.