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THE TORTE CAN BE MADE 1 DAY AHEAD AND
REFRIGERATED; BAKE WHEN READY TO SERVE
Ingredients (makes 12 servings):
- 1/4 cup Monini Monello Extra Virgin Olive Oil, plus extra
for greasing the ramekins
- 1/2 cup fresh unflavored bread crumbs
- 3 pounds Yukon Gold potatoes
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon minced rosemary
- 4 teaspoon minced sage
- Grated zests of 1 large lemon
- 4 large egg yolks
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Preparation (about
1 hour)
Preheat the oven to 325F. Generously grease 12 individual
1/2-cup ramekins. Dust with bread crumbs and shake out the excess.
Place the potatoes in a 4-quart pot. Add enough cool water to
cover by 2 inches and bring to a boil. Cook, covered, until
tender when pierced with a knife, about 30 minutes. Drain and
cool 5 minutes.
Using a potato ricer, rice the potatoes into a bowl. Stir in
the salt, pepper, rosemary, sage, lemon zest, and egg yolks.
Taste and adjust the salt as nedded. Spoon into the greased
ramekins. Place the ramekins on a baking sheet.
Drizzle with the Monello.
Bake in the preheated oven 30 minutes or until lightly browned
on the top. Serve hot. |
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