Potato And Pepper Ring

Recipe Ingredients

2 1/4 lbs	1021g / 36oz	Potato
4 tablespoons	60ml	Butter - plus extra - unsalted
17		Sage leaves
1 teaspoon	5ml	Rosemary - minced
1 teaspoon	5ml	Thyme - minced
1 teaspoon	5ml	Marjoram - minced
1 tablespoon	15ml	Parmgiano reggiano - grated
1/4 cup	36g / 1.3oz	Bread crumbs
1		Red pepper - cubed
1		Green pepper - cubed
1		Yellow pepper - cubed
1 tablespoon	15ml	Extra virgin olive oil
1/4 cup	59ml	Dry white wine
1 teaspoon	5ml	Cornstarch
		Salt

Recipe 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.

Source:
La Cucina Italiana Oct97 pg31

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