John Myers
Ingredients for 6 servings:
- 750 g floury potatoes
- 3 shallots
- 2 cloves garlic
- 30 g pine nuts
- 100 g tomatoes, dried, preserved in oil
- 1 bunch basil, fresh
- 100 ml olive oil
- Salt
- Pepper, from the mill
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Peel the potatoes and halve or quarter them, depending on their size, and boil them in salted water. Peel and finely chop the shallots and garlic. Lightly toast the pine nuts in a pan without fat. Drain the tomatoes on kitchen paper and roughly chop them. Finely slice the basil leaves. Heat 2 tablespoons of olive oil, sauté the shallots and garlic. Add the tomatoes and pine nuts. Pour in the remaining olive oil and heat gently. Mash the potatoes with a potato masher (just roughly, for a rustic look). Stir in the warm olive oil mixture and the basil, and season with salt and pepper.
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