John Myers
Ingredients for 4 servings:
- 80 g olives, black, with stone
- 100 g dried tomatoes in oil
- 1 bunch of basil
- ⅛ ml milk
- 100 ml oil (olive oil)
- 750 g potato(s), waxy
- Salt
- Pepper, white
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
Puree with olive
Cut the olives into thin slices, removing the stones. Finely dice the tomatoes. Strip the basil leaves from the stems. Heat the milk and olive oil together. Boil the potatoes, steam them, and mash them. Gradually stir the hot olive oil and milk mixture into the potatoes. Season with pepper and, if desired, salt. Remember that the olives and sun-dried tomatoes are also a bit salty! Cut the basil leaves into thin strips. Cut the sun-dried tomatoes into small pieces. Set aside some basil and diced tomatoes for garnishing. Add the remaining basil and diced tomatoes to the puree. Serve with raw celery. Non-vegetarians can also serve with thinly sliced Parma ham.
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