Tortino di Portabella e Patate
(Portabella and Potato Torte)
excerpted from The Basic Art of Italian Cooking: DaVinci Style
1 lb (500 gr) of potatoes
½ cup (100 gr) extra virgin olive oil
2 garlic cloves
1 handful parsley
1 tsp dried oregano
1 lb Portabella mushrooms
pinch of salt
freshly ground pepper to taste
Gently clean mushrooms , slice. Pele
potatoes and slice thinly. Steam till beginning to be soft but not
cooked thoroughly, Chop garlic and parsley and set aside.
Oil a pie pan, layer first mushrooms ,
then layer of potatoes, season each layer with with garlic, parsley,
oregano ,salt and pepper. Drizzle olive oil on top, Bake in preheated
oven to 400 F (200C) for 20 minutes or until all liquid is
absorbed. And potatoes are golden brown.
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