Cooking
from the Markets.Com - Italian Recipes
Potatoes and Mushrooms
and Rosemary
Patate
con Porcini i Rosmarino
1/2 pound of small yellow or red
potatoes – use the most flavorful potatoes you can
find.
2 tablespoons fresh rosemary
(or 1 teaspoon dried rosemary simmered in two cups of stock or water for 15
minutes and strained out)
1/4 cup salamoia or other green
olives - pitted and chopped fine
2 - 4 anchovies
- chopped very
fine (lacking all bones)
1/4 pound fresh porcini
mushrooms (or 1 small package of dried porcini - soaked
together with a scant quarter pound of portobella mushrooms)
1 teaspoon sweet
butter
2 tablespoons finely chopped
fresh sage (or 1/2 teaspoon of dried sage)
4 tablespoons good
olive oil
2 cups stock or water
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Pick over, clean and quarter the
potatoes - remove bad spots, etc. (you should peel them if they are
not organic)
Clean and slice (1/2 inch thick) the
mushrooms, pit and chop the olives (if substituting stuffed Spanish
olives - drain, remove pimentos and rinse in cold water)
Sauté the mushrooms over medium
high heat until they give up their liquids but without browning them
- remove them from the pan to a hot platter to keep warm or cook them
in a separate pan at the same time as the potatoes.
Cook potatoes over medium high heat in
olive oil for 10 minutes - stirring frequently.
Pour water into potato pan and drop in
the teaspoon of butter. Stir briefly and then add
anchovies, chopped rosemary, cooked mushrooms and olives to pan - cook
until the water is evaporated (about 5 to 10 minutes) or until the
potatoes are tender.