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New Potatoes Wrapped
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La Belle Cuisine
New Potatoes Wrapped in Prosciutto
Sweet Pepper Soubisee
Onions: A Country Garden Cookbook
by Jesse Ziff Cool, 1995, Collins Publishers San Francisco
is a classic French sauce made by cooking onions in butter until they are
soft and sweet, and then puréeing them with cream or stock. I have taken it
a step further by incorporating sweet peppers into the purée. Any leftover
sauce can be stored in the refrigerator for up to a week. It marries well
with grilled fish, is delicious tossed with pasta, or can be used as a
garnish for scrambled eggs.”
18 small new potatoes (approximately
1 1/2 inches in
1 1/2 tablespoons unsalted butter or olive oil
3/4 pound yellow onions (preferably spring/
1 large or 2 medium-sized sweet red bell peppers,
seeded and deribbed
Salt and white pepper, to taste
1 tablespoon brown sugar, or to taste
18 small fresh basil leaves, plus
fresh basil leaves for
9 thin slices prosciutto di Parma,
cut in half lengthwise
Pour water into a steamer pan and bring to a boil. Top with
rack and arrange the potatoes on the rack. Cover and steam for
approx-imately 10 minutes, of until the potatoes are tender when pierced with
knife. Remove the potatoes from the steamer, let cool and refrigeratee
until well chilled.
To make the soubise, preheat the oven to 325 degrees F. If
place it in a baking dish large enough to accommodate the
place the dish in the oven until the butter melts. If using
olive oil, simply
pour it into the dish. Place the onions and peppers in the
dish, cover and
bake for approximately 45 minutes, or until both the onions
are very soft when pierced. Stir the vegetables occasionally
while they are baking.
Remove the vegetables from the pan and let them cool until
can be handled. If possible, slip off the skins from the peppers.
food processor or blender, combine the cooked onions, peppers, and
pan juices and puree until smooth. Thin with a few tablespoons of
the sauce seems too thick. Season with salt and pepper. If the
a little bitter, add the brown sugar. Cover and refrigerate if
immediately. You will have about 2 cups.
To assemble, spread a medium-sized platter with a thick
coating of the soubise. Place a basil leaf on top of each potato, and wrap a
piece of prosciutto around the potato. Arrange the wrapped potatoes on the
and garnish with extra basil leaves. Serves 6 to 8.
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