| 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)
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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