| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Italian |
Potato, Vegetables, Holidays |
6 |
Servings |
INGREDIENTS
| 2 1/4 |
lb |
Potato |
| 4 |
tb |
Butter – plus extra; unsalted |
| 17 |
|
Sage leaves |
| 1 |
ts |
Rosemary; minced |
| 1 |
ts |
Thyme; minced |
| 1 |
ts |
Marjoram; minced |
| 1 |
tb |
Parmgiano Reggiano; grated |
| 1/4 |
c |
Bread crumbs |
| 1 |
|
Red pepper; cubed |
| 1 |
|
Green pepper; cubed |
| 1 |
|
Yellow pepper; cubed |
| 1 |
tb |
Extra virgin olive oil |
| 1/4 |
c |
Dry white wine |
| 1 |
ts |
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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