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
outer skin. 

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.

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Last updated on:01/05/01 02:08:02 PM