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