Lemon-Scented Potato Torte
courtesy of Chef Angelo Maria Franchini, Monini official Chef

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
Angelo  Franchini
 
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.
   
   
 

 
 


 
 
Monini North America, Inc. - 6 Armstrong Road - Shelton, CT 06484 - USA - Phone 1 (203) 513-2763 - Fax 1 (203) 513-2863
 
 
         
  HISTORY PRODUCTS MR. MONINI DAILY TASTING NEWSLETTER
  MONINI IN USA ON LINE STORE ZEFFERINO GUIDE TO OLIVE OIL CONTACT
  MISSION SHOP LOCATOR 7 GOLDEN RULES FAQ
  BEST IN CLASS RECIPES   BUSINESS AREA
  IL FRANTOIO      
    EVENTS & SPONSORS    
    PRESS RELEASES   ITALIAN WEB SITE
    TRADE SHOWS