Subj : St. Olive 08
To   : All
From : Dave Drum
Date : Wed Jun 09 2021 10:01:44

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
 
MMMMM

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

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