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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs Italian Holidays, Potato, Vegetables 6 Servings

INGREDIENTS

2 1/4 lb Potato
4 T Butter – plus extra
unsalted
17 Sage leaves
1 t Rosemary, minced
1 t Thyme, minced
1 t Marjoram, minced
1 T Parmgiano Reggiano, grated
1/4 c Bread crumbs
1 Red pepper, cubed
1 Green pepper, cubed
1 Yellow pepper, cubed
1 T Extra virgin olive oil
1/4 c Dry white wine
1 t Cornstarch
Salt

INSTRUCTIONS

Boil the potatoes in salted water until tender; drain, peel and mash.
Melt the butter with 4 of the sage leaves; strain. Combine the
potatoes with the sage butter, salt, rosemary, thyme, marjoram,
garlic, and Parmesan cheese. Preheat the oven to 375F. Butter a 9"
ring mold, dust with the bread crumbs, and place the remaining sage
leaves on the bottom. Spoon the potatoes into the mold; smooth the
top. Bake 15 minutes. Meanwhile cook the peppers in the olive oil  with
salt and the wine for 5 minutes. Dissolve the cornstarch in 1  teaspoon
of cold water, add it to the peppers, and cook until the  sauce boils
and thickens. Gently unmold the potato ring onto a  serving platter,
spoon the peppers in the center, and serve.  Suggested Wine:  White
Zinfandel, dry white with fragrance & acidity  Recipe by: La Cucina
Italiana Oct97 pg31  Posted to recipelu-digest Volume 01 Number 378 by
Terry Pogue  <tpogue@idsonline.com> on Dec 17, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1122
Calories From Fat: 729
Total Fat: 82.3g
Cholesterol: 312.5mg
Sodium: 2390.8mg
Potassium: 834.3mg
Carbohydrates: 42.6g
Fiber: 4.7g
Sugar: 2.3g
Protein: 56g


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