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New Potatoes Wrapped in Prosciutto
with Sweet Pepper Soubise

Barefoot Contessa Pantry – Gourmet Foods for All Occasions

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but to cook well one must love and respect food."
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Le jardin des poivrons
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La Belle Cuisine

New Potatoes Wrapped in Prosciutto
with Sweet Pepper Soubisee

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 approx-imately 10 minutes, of until the potatoes are tender when pierced with a
knife. Remove the potatoes from the steamer, let cool and refrigeratee
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.
 

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