Mix Italian flavors with Idaho potatoes and you have a delicious potato torta perfect for any dairy meal.
- Cook Time
- Prep Time
- 6 ServingsServings
- 1 cup olive oil
- 1/2 cup Minced onion
- 5 to 6 Whole tomatoes, peeled and sliced
- 2/3 cup Shredded fresh basil leaves
- To taste Salt
- To taste Freshly ground black pepper
- 1 Eggplant, trimmed and sliced 1/4 inch thick
- 1 Zucchini, trimmed and sliced 1/4 inch thick
- 2 large Yellow onions, peeled and sliced 1/4 inch thick
- 3 Red peppers, halved and seeded
- 6 Garlic cloves, peeled and left whole
- 1 cup Sliced domestic mushrooms
- 6 large Idaho potatoes
- 1 cup whole milk
- 1 1/2 cups fresh white bread crumbs
- 6 T Grated Parmesan cheese
- 3 cups 6 ounces Mesclun mix (seasonal and wild greens)
- 1/2 cup Cooked or canned black beans, drained
- 2 T Red wine vinegar
1 Advance preparation notes: Rinse the basil leaves in cool water to remove any sand or dirt, then spin the leaves dry in a salad spinner.
2 Heat 1 tablespoon of oil in saucepan over medium heat. Add the minced onion and stir to coat with the oil. Cover the pan and continue to cook for 3 minutes or until the onion is limp and translucent but not browned. Add the sliced tomatoes and simmer over low heat for 35 to 45 minutes, or until the sauce has thickened slightly. Remove it from the heat, and puree the tomatoes and onions in a food processor or blender until smooth.
3 Return the pureed tomatoes to the saucepan and add the chopped fresh basil. Keep the sauce warm until needed. Mix 1/2 cup of olive oil with salt and pepper. Brush the seasoned oil over the sliced eggplant, zucchini, pepper and onion.
4 Grill the eggplant and zucchini over hot coals until the outside is marked by the grill, but do not completely cook. Place on a platter and reserve until needed. Place the red pepper, onion and garlic on a baking sheet and roast them in a 400 degree oven for 20 to 30 minutes, or until evenly browned and tender. Reserve the onion and garlic until needed.
5 Let the pepper cool in closed paper or plastic bag, then remove the peel. Peel the peppers cut into wide strips and reserve until needed.
6 Heat 3 tablespoons of olive oil in a skillet over high heat. Add the mushrooms and sauté for 5 minutes. Add salt and pepper to taste. Remove the mushrooms from the heathe heat, add the roasted onions, and let them cool to room temperature.
7 Boil the potatoes in very lightly salted water until they can be easily pierced with a paring knife or kitchen fork. While the potatoes cook, heat the milk until steamy, but do not boil. Drain the potatoes, then puree the potatoes and roasted garlic through a sieve, potato ricer, or food mill. Add the hot milk, and salt and pepper to taste.
8 Heat 3 tablespoons of olive oil in a skillet over high heat. Add the mushrooms and sauté for 5 minutes. Add salt and pepper to taste. Remove the mushrooms from the heat, add the roasted onions, and let them cool to room temperature.
Source: Idaho Potato Commission