• St. Olive 08

    From Dave Drum@1:18/200 to All on Wed Jun 9 10:01:44 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Vinegar-Marinated Potatoes w/Olives & Capers
    Categories: Potatoes, Herbs, Vegetables
    Yield: 7 Servings

    1 c Olive oil
    2 c Loosely packed sage leaves
    3 1/2 lb Medium Yukon Gold potatoes
    2 c Capers; drained, rinsed
    2 c Pitted kalamata olives;
    - rough chopped
    24 Anchovy fillets in oil;
    - drained
    1 c Red wine vinegar
    1 sm Red onion; fine chopped
    Salt & fresh ground pepper

    In an 8" skillet, heat the olive oil over medium-high. Add
    the sage leaves and cook, tossing, until crisp, 1 to 2
    minutes. Using a slotted spoon, transfer the leaves to
    paper towels and reserve the oil.

    Place the potatoes in an 8 qt. saucepan filled with
    generously salted water and bring to a boil. Reduce the
    heat to a simmer and cook until the potatoes are tender,
    about 30 minutes. Drain the potatoes, let cool for 5
    minutes, and slice crosswise into 1-inch-thick slabs.

    While the potatoes cook, combine the capers, olives, and
    anchovies in a mortar and mash until lightly chunky (or
    chop by hand and combine in a bowl). Stir in 1/4 cup of
    the reserved olive oil and let stand for 10 minutes.

    Arrange the warm potatoes on a serving platter, season
    lightly with salt, and slowly drizzle with the vinegar so
    the potatoes absorb most of it (the rest can pool around
    the potatoes on the dish). Sprinkle the olive and caper
    mixture over the potatoes, followed by the red onion and
    fried sage leaves. Drizzle with more of the reserved olive
    oil and season with freshly ground black pepper.

    Serves 6 - 8

    By Francis Mallmann

    FROM: http://www.saveur.com

    MM Format by Dave Drum - 12 January 2016

    Uncle Dirty Dave's Archives

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    ... "If we can plan for it then it won't be an emergency" -- Dave Drum, 2017 --- MultiMail/Win32
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)