Unicorn (Unicorn@Indenial.com)
Sat, 10 Apr 1999 22:46:54 -0400
It's time for our daily dose of imported food humor, this time thanks
to Suzanne Hettenvan Wolf of the Netherlands.
A guy goes to a doctor complaining of a horrible stomach ache and gas
pain. The doctor asks what he has been eating. The man says "Mostly
M&Ms. I am addicted! I especially love the brown, yellow and red
ones". "Well there's your problem!" said the doctor. "You're not
getting enough greens".
Today we top off our vegetarian week with a "stick-to-your-ribs"
Italian dish. Think of this as mashed potatoes dressed in formal
attire.
Gratto di Patate
1/2 medium onion, finely chopped
6 Tbs (90 ml) olive oil
2 cups (500 ml) canned Italian tomatoes with juice, chopped
Salt and freshly ground black pepper to taste
8 large all-purpose potatoes, boiled until tender and peeled
3 eggs, lightly beaten
1 cup (250 ml) coarsely chopped salami (optional
for a non-vegetarian version)
1 cup (250 ml) diced mozzarella cheese
1 cup (250 ml) diced smoked provolone cheese
1/2 cup (125 ml) grated Parmesan cheese
1/2 cup (125 ml) chopped fresh parsley
2 Tbs (30 ml) butter
1 cup (250 ml) bread crumbs
Saute the onion in 3 tablespoons (45 ml) of the olive oil in a skillet
over medium heat until golden. Add the tomatoes, salt, and pepper,
and cook over medium heat until the sauce is thick and most of the
liquid has evaporated. Meanwhile, put the potatoes through a ricer or
mash in a bowl with a fork until smooth. Combine the potatoes with
the optional salami, the cheeses, and the parsley, mixing well.
Generously butter a 9 x 2+1/2 inch (25 x 8 cm) spring form pan and
coat heavily with bread crumbs, reserving some for the topping.
Spread 1/3 of the potato mixture evenly in the bottom of the pan,
followed by 1/2 of the tomato sauce. Repeat, finishing with a layer
of potatoes. Smooth the top, sprinkle with the remaining bread
crumbs, and drizzle the remaining olive oil over the top. Place on a
baking sheet and bake in a preheated 350F (180C) for 1 to 1+1/4 hours,
until the top is golden brown. Let cool to room temperature to make
slicing easier, and serve at room temperature or chilled. Serves 8 to
12.
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