Post by marlaoh on Jan 29, 2003 6:30:01 GMT -6
Caputo's Warm Crushed Potatoes with Anchovies
Ingredients:
3 lbs. young red potatoes
4 cloves garlic
2 T unsalted butter
salt and freshly ground black pepper to taste
12 anchovy fillets, rinsed and chopped
1/4 cup tightly packed Italian parsley, chopped
strong, fruity extra virgin olive oil
Method:
Place the potatoes and garlic in cold water to cover and bring to a boil. Simmer until tender enough to pierce with a knife but not falling apart. Drain and peel the potatoes while still warm. Crush the potatoes and garlic with a fork as you go, mixing well to distribute the garlic throughout. Add the butter, salt and pepper, keep warm. Blend the anchovies and parsley with the potatoes, mixing well. Transfer to a serving bowl. Pass the olive oil around the table so each person can drizzle a goodly amount of oil on their potatoes. More salt and pepper may be added at the table if desired.
Ingredients:
3 lbs. young red potatoes
4 cloves garlic
2 T unsalted butter
salt and freshly ground black pepper to taste
12 anchovy fillets, rinsed and chopped
1/4 cup tightly packed Italian parsley, chopped
strong, fruity extra virgin olive oil
Method:
Place the potatoes and garlic in cold water to cover and bring to a boil. Simmer until tender enough to pierce with a knife but not falling apart. Drain and peel the potatoes while still warm. Crush the potatoes and garlic with a fork as you go, mixing well to distribute the garlic throughout. Add the butter, salt and pepper, keep warm. Blend the anchovies and parsley with the potatoes, mixing well. Transfer to a serving bowl. Pass the olive oil around the table so each person can drizzle a goodly amount of oil on their potatoes. More salt and pepper may be added at the table if desired.