Thursday, March 04, 2010

Roman style mashed potatoes

Last night I made this to go with Roast Chicken with Pancetta. I remembered this dish from a restaurant in Rome in the Trastevere area called Dai Due Cicioni. The dish in Italian is called Patate alla Romana, and the restaurant served it as a first course. It was incredible--spicy, tomatoey, and redolant with olive oil. I didn't use a recipe, but this was delicious.

To serve 4-5

5 medium Yukon gold potatoes, sliced, boiled, and drained
1/2 cup simple marinara, pureed tomatoes, or tomato sauce
3 tbl or more extra virgin olive oil
1/2 cup or more chicken stock
1/4-1/2 tsp red pepper flakes
salt

None of these measurements are exact, so season to your taste.
Mash the potatoes and add some of everything. Mix well and add more of whatever you think it needs.

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