Italian Veg - Potato and Tomato Casserole with Olives and Herbs

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I intend to try this one real soon!

 

 

* Exported from MasterCook *

 

Potato and Tomato Casserole with Olives and Herbs

 

Recipe By :The Complete Italian Vegetarian Cookbook - Jack Bishop

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup fresh basil leaves

1/4 cup fresh oregano leaves

1/4 cup fresh mint leaves

3 large garlic cloves

1/4 cup extra-virgin olive oil

1 1/2 teaspoons salt

1/4 teaspoon freshly ground black pepper

1/2 cup plain bread crumbs

4 medium baking potatoes (about 2 lbs) -- peeled and sliced

crosswise into 1/4-inch-thick rounds

10 large black olives -- pitted and chopped

6 small ripe but firm tomatoes (about 1 1/2 lbs) -- cores and

sliced crosswise into 1/8-inch-thick rounds

 

Preheat the oven to 400F. Place the herbs and garlic in the work bowl of a food

processor or blender. Pulse, scraping down the sides of the bowl as needed,

until the ingredients are finely chopped. With the motor runnins, slowly add 2

tablespoons of the oil to form a thick paste. Scrape the herb paste into a

small bowl and stir in the salt and pepper.

 

Place the breadcrumbs in a small bowl and drizzle 1 tablespoon oil over them.

Mix just until the crumbs are moistened.

 

Brush a 13 x 9-inch baking dish with the remaining 1 tabblespoon oil. Cover the

bottom of the pan with one half of the potatoes, overlapping the slices

slightly. Sprinkle half the olives over the potatoes. Cover with a layer of

half of the tomato slices and then dot each tomato with a tiny bit of the herb

paste. Repeat the layering of potatoes, olives, tomatoes, and herb paste.

Sprinkle the crumbs over the top.

 

Cover the pan with aluminum foil and bake for 40 minutes. Remove the foil and

bake until the juices are bubbling and the bread crumbs are lightly browned,

about 25 minutes more.

 

Let the casserole cool on a rack for 10 minutes so the layers solidify. Cut

into squares and serve immediately

 

Serving Suggestions - Serve with a loaf of crusty bread and a simple salad.

 

Description:

" This casserole comes from southern Italy. It's like a vegetable

lasagne. Slices of potato and tomato are layered with chopped black

olives and a pungent herb paste. The flavors meld in the oven. "

 

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Per Serving (excluding unknown items): 92 Calories; 10g Fat (93.0% calories from

fat); trace Protein; 1g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 598mg

Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0