Antipasti di Patate alla Il Pentagramma di Spoleto Ristorante
(Potato Appetizer from Il Pentagramma Restaurant, Spoleto, Italy)
A visitor to The Artisan, Tom Guilbert asked about this appetizer which he had eaten during a trip to Spoleto. We asked the restaurant for the recipe and Chef Mari Pierluigi of Il Pentagramma di Spoleto was kind enough to send it to us via e-mail. Her version is given below.
Tom also developed a version of this same appetizer which he feels mimics the taste and texture of Mari's. His efforts are also included below.
Il Pentagramma di Spoleto Version - Ingredients
4 Med. Potatoes - whole Q.B. Olive oil - Extra virgin Q.B. Salt and Pepper
Preparing the Dish
Bake the potatoes whole in a 250° C (approx. 480° F.) for about 45 minutes. Divide the potatoes in two and dress with the olive oil, salt and pepper. Serve.
Tom Guilbert's Version - Ingredients
1 Med. Potato - whole 1 1/3 Tbl. Olive oil - Extra virgin Q.B. Salt and Pepper
Preparing the Dish
Wash one small to medium size russet potato. Bake the whole potato at 475° for 30 minutes.
Remove from the oven and cut the potato into halves lengthwise.
Immediately, while the potato is hot, make multiple deep cuts, cross-
hatched, in the meat of both potato halves; try to avoid cutting the
Drizzle about 1 tsp olive oil (per half) onto the cuts.
Place on a microwave safe plate, and cover with plastic shrink wrap or waxed paper. Let stand for 15 minutes.
Place the plate, potatoes still covered, into a microwave oven and cook at approximately 700 watts for five minutes.
Remove from the microwave, remove plastic wrap or wax paper, drizzle another 1 tsp olive oil on each half, and grind black pepper to taste over the potatoes. Serve immediately.
NOTE: The success of this recipe depends in large measure on the taste of the olive oil used, as the resulting potato amplifies the taste of the oil.
Last updated on:01/05/01 02:08:02 PM