This nice Tuscan side dish is from the book Tuscany the Beautiful Cookbook, by Lorenza de' Medici. The book has authentic recipes from throughout Tuscany. This one if from Siena, a town that we love.
This versions serves 6
Ingredients
- 1 tbsp. tomato past
- 1/4 cup light meat stock
- 3 tbsp. Extra Virgin Olive Oil
- 3 garlic cloves
- 1 fresh rosemary sprig
- 2 lbs boiling potatoes, peeled and sliced about 1/8 inch thick
- 1 cup dry white wine
- salt & freshly ground black pepper
Directions
- Dissolve the tomato past in the stock and set aside
- Warm the olive oil in a heavy saucepan over moderate heat.
- Add the garlic, rosemary, and potatoes, and cook until the garlic is golden, about 5 minutes.
- Pour in the wine, lower the heat, and continue cooking gently. As the liquid evaporates, gradually add the stock to keep the contents moist.
- After about 20 minutes, the potatoes should be tender. Season to taste. Remove and discard the rosemary. Serve very hot.
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