Spinach Alla Romana
INGREDIENTS:
3 1/2 lb (to 4) red potatoes, large 1 cn (14 oz) italian peeled tomat
3 tb Olive oil -- drained and chopped
4 Cl Garlic; minced 3/4 c Parmesan cheese; grated
1 tb Fresh oregano, or 1 tsp 1 1/2 ts Salt
-- dried; chopped 1/2 ts Pepper; freshly ground
3 1/2 lb (to 4) red potatoes, large 1 cn (14 oz) italian peeled tomat
3 tb Olive oil -- drained and chopped
4 Cl Garlic; minced 3/4 c Parmesan cheese; grated
1 tb Fresh oregano, or 1 tsp 1 1/2 ts Salt
-- dried; chopped 1/2 ts Pepper; freshly ground
Recipe by: 365 Easy Italian Recipes -
ISBN 0-06-016310-0 Preparation Time: 1:00
1. Preheat oven to 350 F. Cook potatoes in a large saucepan of boiling salted water, for 10 mins. only. Drain potatoes and remove skins. Cut potatoes into 1/2-inch slices.
2. Brush an 11 x 7-inch baking dish with 1 tsp olive oil. Place 1/3 layer of potatoes in baking dish, overlapping slightly. Season with 1/3 each of garlic, oregano, tomatoes, remaining oilive oil, Parmesan, salt, and pepper. Repeat layers twice, using remaining ingredients. Bake 40 mins, or until potatoes are tender when tested with a knife and lightly browned and bubbly.
ISBN 0-06-016310-0 Preparation Time: 1:00
1. Preheat oven to 350 F. Cook potatoes in a large saucepan of boiling salted water, for 10 mins. only. Drain potatoes and remove skins. Cut potatoes into 1/2-inch slices.
2. Brush an 11 x 7-inch baking dish with 1 tsp olive oil. Place 1/3 layer of potatoes in baking dish, overlapping slightly. Season with 1/3 each of garlic, oregano, tomatoes, remaining oilive oil, Parmesan, salt, and pepper. Repeat layers twice, using remaining ingredients. Bake 40 mins, or until potatoes are tender when tested with a knife and lightly browned and bubbly.