Recipe - Potato And Pepper Ring

2 One fourth pound Potato
4 tablespoon Butter plus extra;
unsalted
17 Sage leaves
1 teaspoon Rosemary; minced
1 teaspoon Thyme; minced
1 teaspoon Marjoram; minced
1 tablespoon Parmgiano Reggiano; grated
One fourth cup Bread crumbs
1 Red pepper; cubed
1 Green pepper; cubed
1 Yellow pepper; cubed
1 tablespoon Extra virgin olive oil
One fourth 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 recipeludigest Volume 01 Number 378 by Terry Pogue
tpogue@idsonline.com on Dec 17, 1997