Yield: 6 Servings
|4 tablespoons||Butter - plus extra; unsalted|
|1 teaspoon||Rosemary; minced|
|1 teaspoon||Thyme; minced|
|1 teaspoon||Marjoram; minced|
|1 tablespoon||Parmgiano Reggiano; grated|
|¼ cup||Bread crumbs|
|1||Red pepper; cubed|
|1||Green pepper; cubed|
|1||Yellow pepper; cubed|
|1 tablespoon||Extra virgin olive oil|
|¼ cup||Dry white wine|
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@...> on Dec 17, 1997