During the summer use new potatoes for this recipe. Boil them whole and unpeeled for about ten minutes before adding them to the other elements of the dish cooking separately.
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INGREDIENTS |
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Potatoes |
600 |
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g |
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S. Marzano tomatoes |
200 |
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g |
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Garlic |
2 |
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cloves |
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Basil |
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to taste |
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Oregano |
1 |
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pinch |
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Cayenne pepper |
1 |
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Extra virgin olive oil |
4 |
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teaspoons |
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Salt |
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to taste |
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PREPARATION |
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| 1. |
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Wash, peel and cut potatoes into large pieces. Cook in boiling salted water for 15 minutes, strain. |
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| 2. |
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Add the cayenne pepper, the basil and the oregano. De-glaze with a few tablespoons of hot water. Cook on medium-high flame for 10 minutes adjusting for seasoning. |
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| 3. |
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Add the cayenne pepper, the basil and the oregano. De-glaze with a few tablespoons of hot water. Cook on medium-high flame for 10 minutes adjusting for seasoning.
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"Falerno del Massico" or a "Sangiovese di Romagna" |
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