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Recipe for :

Patate alla Lago di Garta (Potatoes & Herbs)

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. Shirley said:

"I've made these several times. They're really tasty".


1 1/2 lbs. 1 - 1 1/2 inch in diameter Yellow Finn or red-skinned potatoes (if larger, cut them into 1 inch pieces)
1 Tblsp. extra virgin olive oil
1 branch fresh mint (optional)
2 inch spring fresh rosemary
6 fresh sage leaves
3 large cloves garlic, sliced
2/3 cup dry Sauvignon Blanc
Salt and black pepper to taste


In a 10 inch sauté pan, combine the potatoes with all the remaining ingredients including a little salt and pepper and enough water to cover them generously. Bring to a simmer, cover, and cook about 10 minutes. Uncover and continue simmering, turning the potatoes often, until they are easily pierced with a knife but not falling apart.

If the pan liquid has not reduced to a blaze, lift the potatoes out of the pan and boil down the liquid to a syrup. Return the potatoes to the pan and stir to coat with the glaze. Serve them hot or at room temperature. They can be kept warm in the covered pan up to 20 minutes.

Shirley Cline