Friday, October 3, 2008

Potatoes and onions

THERE'S NOT ANYTHING MUCH BETTER than small creamer potatoes cut in quarters and sautéed in olive oil.

Especially when you also throw in half a dozen little cipole, those flat Italian onions whose flavor is so complex yet fresh, and a couple of rosemary branches, and of course a little sea salt. Cook it all in a black iron skillet; make sure the oil's hot when you throw the onions in, follow them with the potatoes. I usually add water after the vegetables are browned and steam them a bit, then boil away the water just before eating.
Green salad; Crane melon for dessert.
Cheap Montepulciano d'Abruzzo

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