John Myers
ינהאַלט
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ינגרעדיענץ
צו שפּריצן:
- 250 g טאַמאַטאָוז, רויט, גאָר צייַטיק
- 2 מיטל-סייזד אַניאַנז, ברוין
- 1 טבספּ אָרעגאַנאָ, דאַר
- 1 טבספּ ערבאַל מישן, איטאליע, פאַרפרוירן אָדער דאַר
- 1 טבספּ זאַלץ
- 1 צפּ שווארצע פעפער, פריש פון דער מיל
- 100 g פּעקאָרינאָ, פריש גרייטיד
פֿאַר דעם סאָוס:
- 80 g ווייַס ווייַן, טרוקן
- 1 צפּ הינדל יויך, קראַפט בוילאַן
- 2 טבספּ ונסאַלטעד פּוטער
- 3 טבספּ Extra virgin olive oil
אויך:
- 1 טבספּ Margarine, for the mold
- 2 טבספּ פּעקאָרינאָ, פריש גרייטיד
- Hot peppers, red, cut into threads
ינסטראַקשאַנז
- Wash and peel the potatoes and cut / slice across into approx. 5 mm thick slices. Wash the tomatoes, remove the stems and peel them. • Cut crosswise into slices and remove the grains.
- Cap the onions at both ends, peel and cut across into approx. 3 mm thick slices. Measure the ingredients for sprinkling.
- Measure the ingredients for sprinkling. Dissolve the chicken stock in the white wine. Preheat the oven to 180 degrees.
Layer in the form:
- Grease a refractory mold. Layer the potatoes, tomatoes and onions in the pan like a roof tile. Sprinkle each layer.
- Finally, drizzle with white wine and olive oil. Sprinkle with 2 tablespoons of pecorino cheese. Provided with flakes of butter.
- Bake in the preheated oven for about 1 hour. In the meantime, remove the stems from the peppers, wash them, cut open lengthways, unfold, core and cut lengthways into thin threads. Garnish the casserole with the pepper threads 5 minutes before the end.
סערוויס פאָרשלאָג:
- Mixed salad with frisée, tomatoes and beans. Right and left the baked potatoes. Below 2 marinated and medium-fried beef steaks. In the middle the white wine sauce.
