Potatoes
Art Print
Buy at AllPosters.com

La Belle Cuisine - More Appetizer Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

New Potatoes Wrapped in Prosciutto with
Sweet Pepper Soubise

"Cooking is at once one of the simplest and most gratifying of the arts,
but to cook well one must love and respect food."
~ Craig Claiborne

Recipe of the Day Categories:

   Recipe Home

   Recipe index 

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast  

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Sweet Peppers in and Around Basket
Photographic Print
Ball, David
Buy at AllPosters.com
 

New Potatoes Wrapped in Prosciutto with
Sweet Pepper Soubise

Onions: A Country Garden Cookbook
by Jesse Ziff Cool, 1995, Collins Publishers San Francisco

“Soubise is a classic French sauce made by cooking onions in butter until they are soft and sweet, and then puréeing them with cream or stock. I have taken it a step further by incorporating sweet peppers into the purée. Any leftover sauce can be stored in the refrigerator for up to a week. It marries well with grilled fish, is delicious tossed with pasta, or can be used as a garnish for scrambled eggs.”

18 small new potatoes (approximately
1 1/2 inches in diameter), unpeeled

Soubise:
1 1/2 tablespoons unsalted butter or olive oil
3/4 pound yellow onions (preferably spring/summer
or early fall/storage), quartered
1 large or 2 medium-sized sweet red bell peppers,
quartered, seeded and deribbed
Salt and white pepper, to taste
1 tablespoon brown sugar, or to taste

18 small fresh basil leaves, plus fresh basil leaves for garnish
9 thin slices prosciutto di Parma, cut in half lengthwise

Pour water into a steamer pan and bring to a boil. Top with the steamer rack and arrange the potatoes on the rack. Cover and steam for approximately 10 minutes, of until the potatoes are tender when pierced with a knife. Remove the potatoes from the steamer, let cool and refrigerate until well chilled.
To make the soubise, preheat the oven to 325 degrees F. If using butter,
place it in a baking dish large enough to accommodate the vegetables and
place the dish in the oven until the butter melts. If using olive oil, simply
pour it into the dish. Place the onions and peppers in the dish, cover and
bake for approximately 45 minutes, or until both the onions and peppers
are very soft when pierced. Stir the vegetables occasionally while they are baking. Remove the vegetables from the pan and let them cool until they
can be handled. If possible, slip off the skins from the peppers.
In a food processor or blender, combine the cooked onions, peppers, and
all the pan juices and puree until smooth. Thin with a few tablespoons of
water if the sauce seems too thick. Season with salt and pepper. If the sauce
tastes a little bitter, add the brown sugar. Cover and refrigerate if not using
immediately. You will have about 2 cups.
To assemble, spread a medium-sized platter with a thick coating of the soubise. Place a basil leaf on top of each potato, and wrap a piece of prosciutto around the potato. Arrange the wrapped potatoes on the platter
and garnish with extra basil leaves. Serves 6 to 8.
 

Featured Archive Recipe:
Emeril's Caramelized Salmon in New Potatoes
 

Index - Appetizer Recipes
Daily Recipe Index
Recipe Archives Index