Chef Micol Negrin from Rustico Cooking NY, developed
a special menu for the Monini evening using each one of the
4 D.O.P. (Regional) Extra Virgin Olive Oils that Monini produces
and markets in the US.
|Leftover roasted potatoes can be folded
into beaten eggs to make a splendid frittata.
For crispy, crunchy potatoes, space is essential. Don't crowd
the potatoes in a tight roasting pan. Choose a wide roasting
pan so the potatoes are in a single layer and there is plenty
of surface area for proper browning.
Ingredients (serves 8):
- 2 pounds baby red creamer potatoes, scrubbed
- 1 tablespoon plus 1/2 teaspoon salt
- 3 tablespoom Monini IGP Toscana Extra Virgin Olive Oil
- 3 tablespoons dry white wine
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon hot Hungarian or smoked Spanish paprika
- 1/2 bunch chives, snipped
- 2 garlic cloves, minced
Preheat the oven to 425° F (preferably set on convection
Place the potatoes in a deep pot, add water to cover and 1 tablespoon
of salt, and cook until tender when pierced with a knife, about
25 minutes. Drain and place in a roasting pan. Cool to room
temperature, then smash with your hands into large chunks.
Add the olive oil, wine, the remaining 1/2 teaspoon of salt,
the pepper, and 1/4 teaspoon of the paprika, and toss well to
Roast in the preheated oven until golden brown, about 45 minutes,
shaking the pan often so the potatoes cook evenly. Stir in the
remaining 1/4 teaspoon paprika, the chives and the garlic and