Recipes
Search Recipes
|
IdahoŽ Potato Torte
Recipe courtesy of Roberto Donna, Executive Chef, Galileo, Washington D.C.
Yield: 8 servings
Ingredients
- 1-1/4 lb. Idaho Potatoes
- Salt and Pepper
- 2 Tbsp. Rosemary, chopped
- 5 oz. Porcini mushrooms sautéed in olive oil (optional)
- 4 oz. Butter, melted
- 2 cups Veal Reduction
Directions
- Wash potatoes. Using a mandolin cut the potatoes into thin slices. Season them with salt and pepper and chopped rosemary.
- In a non-stick 8-inch pan layer the potatoes, mushrooms, and butter until you reach the top of the sauté pan. Place over a burner until the butter starts to bubble then place in the oven at 200 degrees and bake for 30 minutes. To serve, carefully overturn the pan onto a plate to remove it. Slice the torte as you would a pie and serve in a pool of the veal reduction.
Estimated Nutritional Analysis per Serving:
188 calories, 3g protein, 19g carbohydrate, 12g fat, 31mg cholesterol, 640mg sodium
|
Printer Friendly Version »
|
