Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenItalian - Italian Potato Pie
Famous Authors (View All Authors)
Italian - Italian Potato Pie Post by :pywackit Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2661

Click below to download : Italian - Italian Potato Pie (Format : PDF)

Italian - Italian Potato Pie

2 lbs potatoes, peeled
1/4 cup butter, softened
1/2 cup sour cream
1/2 cup chives, optional
Seasoned salt and pepper
12 oz. Mozzarella, sliced
3 medium tomatoes, peeled, sliced
1 teaspoon Basil
1 teaspoon Oregano
1/2 cup Parmesan
1/4 c butter, melted

Preheat oven to 425° F and butter and lightly flour 9 1/2” deep pie pan.

Cover potatoes with salted water and boil until tender; drain and mash. Stir in softened butter, sour cream, chives, seasoned salt and pepper.

Spread mashed potatoes in prepared pie pan. Arrange 6 oz. Mozzarella cheese on potatoes. Top with tomatoes. Sprinkle with basil and oregano. Top with remaining Mozzerella cheese, Parmesan cheese and melted butter.

Bake in preheated 425 oven for 25 to 30 minutes or until cheese is melted. Cool slightly before cutting.

If you like this book please share to your friends :

Italian - Italian Spinach Italian - Italian Spinach

Italian - Italian Spinach
2 pounds fresh spinach 4 tablespoons butter, divided 3 tablespoons olive oil 3 cloves garlic, finely chopped salt and cayenne pepper to taste 4 tablespoons seedless raisins 4 tablespoons pine nuts 1/2 cup freshly grated Parmesan cheese (no substitutes)Preheat broiler.Wash spinach well; drain and cut into coarse shreds. Plunge briefly into boiling water; drain. Heat 2 tablespoons butter with olive oil. Add garlic, salt and cayenne pepper and cook for 2-3 minutes. Add raisins and pine nuts and cook 2 minutes longer. Combine raisin mixture with spinach and arrange on hot, flat, ovenproof serving dish. Sprinkle with cheese.

Italian - Vegetable Eggplant Parmigiano-reggiano With Tomato And Caper Sauce Italian - Vegetable Eggplant Parmigiano-reggiano With Tomato And Caper Sauce

Italian - Vegetable Eggplant Parmigiano-reggiano With Tomato And Caper Sauce
3 cups olive oil -- for frying 1 1/4 lb eggplant 2 lg cloves garlic 1/2 tsp salt + add'l to taste 1/2 cup flour freshly ground black pepper -- to taste 2 eggs -- lightly beaten 1/2 cup bread crumbs -- freshly made 6 tbsp Parmigiano-Reggiano cheese -- grated + Parmigiano-Reggiano thinly sliced -- for garnish 1 tbsp rubbed sage (dry) -- + fresh for garnish 8 canned tomatoes 1 tbsp capers -- + 1 tsp 1 tsp extra-virgin olive oil dash grated nutmeg Put olive oil in a large, heavy pan over moderate heat and bring to 365°F. Cut