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Řěđ Pǿțǻțǿěș ẅįțħ Ǿŀįvěș, Fěțǻ ǻňđ Mįňț
BǾŇ ǺPPÉȚİȚ JŲŇĚ 1996
Ỳįěŀđ: Serves 6
İňģřěđįěňțș Přěpǻřǻțįǿň
1 3/4 pounds small red- Place potatoes and 3 tablespoons mint in large pot of
skinned potatoes, cut into salted water. Bring water to boil, reduce heat and
quarters simmer potatoes until tender, about 12 minutes. Drain
potatoes; transfer to large bowl.
1 bunch fresh mint,
chopped Set aside 2 tablespoons each of mint, cheese and olives;
add remainder to warm potatoes. Mix in oil. Season
8 ounces feta-cheese,
with salt and pepper. Garnish potatoes with reserved
crumbled
mint, cheese and olives. Serve warm.
3/4 cup brine-cured black
olives (such as Kalamata),
pitted, chopped
1/4 cup extra-virgin oil
Ěpįčųřįǿųș.čǿm © Čǿňđé Ňǻșț Đįģįțǻŀ, İňč. Ǻŀŀ řįģħțș řěșěřvěđ.
http://www.epicurious.com/recipes/food/views/red-potatoes-with-olives-feta-and-mint-2243 1/1