Wednesday, December 22, 2010

Rosemary & Potato Strata

These strata wedges are sliced and pan fried in duck fat, ideally. You may fry in olive oil, if you prefer, or can't find duck fat at your market. Crispy on the outside, creamy on the inside! Great with poached eggs and greens as breakfast, or as a side with meat, chicken or fish.


5 -6 cups (total) of russet potatoes, very thinly sliced
4 eggs, beaten
1 cup of  ricotta
1 cup of Bisquick mix
½ cup of vegetable oil
½ cup of Pecorino Romano grated cheese
3 tablespoons of onion, (grated with a cheese grater into a slush consistency)
2 teaspoon s of garlic, pushed through a garlic press
½ teaspoon of sea salt
¼ teaspoon of fresh cracked pepper
2 teaspoons of fresh rosemary, chopped fine
½ cup  of fresh flat-leaf parsley, chopped
1 teaspoon of lemon zest  (optional)

SPECIAL EQUIPMENT: Spring form pan (greased with a little butter or olive oil)

Preheat oven to 400 degrees.   Combine all the ingredients in a very large bowl and toss thoroughly to coat potatoes.Line a springform pan with some thin potato slices on the bottom and up the sides.  (Make sure you overlap the potatoes a bit when you line the pan. ) Dump potato mixture into potato-lined spring-form pan and bake for about a 60-75 minutes, or until you notice the potatoes getting  brown and crispy.  . The top should become a nice golden brown.   Ovens  vary, so just keep checking.  Buon Appetito!!
Note: You may add hot cherry peppers, salami, or other kinds of cheeses (especially sharp, I love).  Also, wait to slice this until it sets and cools. Actually, when I make this, I don’t even eat it the first day. The next day, we slice a cold wedge and pan fry it in a little olive oil and eat it with eggs for breakfast.  It’s amazing that way!!  The outside gets really brown and crispy, while the inside gets creamy.   Hope you love it, Cin! xxooo

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