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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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