Potato and pepper ring

Yield: 6 Servings

Measure Ingredient
2¼ pounds Potato
4 tablespoons Butter - plus extra; unsalted
17 Sage leaves
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
1 teaspoon Cornstarch
Salt

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

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