Monday, January 2, 2012
Perfect Potato Torte
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.