Free Recipe Potato and Pepper Ring
Recipe Type: P Recipes
Recipe Preparation: bake
Cooking Ingredients for Potato and Pepper Ring Recipe
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
Potato and Pepper Ring Preparation
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 Volume 01 Number 378 by Terry Pogue <tpogue@idsonline.com> on Dec 17, 1997
Cooking Temperature:
Recipe Serves: 6
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