ps- it was the 1980's version of The Classic Italian Cookbook; recently bought Essentials as time for more elaborate cooking has become happily available.
Thanks to everyone for contributing, and love this site even more now!
Thank you, Greenstuff! This is it! Don't know how my copy slipped out of my possession, as I used this book to learn how to cook.
To everyone: I made this in a cast-iron enamel (LC), and if you'll note, there's very little liquid, so the vegetables basically sweat to roast, making the flavors blend in a unique way.
WIll make this asap, and think, in turn of what other vegetables would work in this method.
Thanks, again Greenstuff!
from More Classic Italian Cooking by Marcella Hazen
2 cups onions, sliced very thin
1/3 cup olive oil or vegetable oil, or a combination of both
1 green pepper, seeds and core removed, cut into ½-inch strips (optional)
1½ cups canned Italian plum tomatoes, cut up with their juice
salt
freshly ground black pepper
1½ pounds potatoes, peeled, washed, and cut into 1-inch cubes
1. Put the onions and the oil into a sauté pan, turn on the heat to medium, and cook until the onions wilt and become colored a light gold. If using green pepper, put it in at the same time as the onions.
2. Add the cut-up tomatoes with their juice, salt, and a few grinds of pepper, and turn the heat down to low. Cooke the tomato at a slow, intermittent bubble, for about 15 minutes or so, until it separates from the oil.
3. Add the potatoes, and turn the heat down very low. Cover the pan. Cook the potatoes until they are tender when pricked by a fork, about 30 minutes, depending on the potatoes. Taste, and correct for salt. Serve hot.
I have the the sequel to Classic Italian Cooking, called More Classic Italian Cooking. Mine's from 1982, the 5th printing of the copyrighted 1978 book. There's nothing like what you're describing in it. Sorry.
I'm so sorry but am not finding anything like that. I looked through the index, the Verdure (veggies) and Primi chapters. Hmm, I wonder if there's a different version of this? Mine is the 1976 edition.
Doesn't make sense, but I kind of remember the name as something like "potatoes and tomatoes in umada"- do you see a recipe with a name along these lines?
And thank you both for responding! How nice...
Are these two separate recipes? There's a Green beans with peppers and tomatoes (Fagiolini verdi con peperoni e pomodoro) which is on p 362 of Classic. But I don't see anything for potatoes with tomatoes.
Can't find all your ingredients in one recipe in Essentials of Classic Italian Cooking.You can try Baked Potatoes, Onion & Tomatoes Apulian Style (no string beans) http://tinyurl.com/4ghcjow, or Green Beans & Potato Pie (no tomatoes) which is 1/2 lb. mashed potatoes and 1 lb. chopped up boiled string beans baked in a pie pan with 2 eggs & 1 cup parmigiano and chopped marjoram, but doesn't really sound like what you are looking for. Good luck.
11 Comments
Thanks to everyone for contributing, and love this site even more now!
To everyone: I made this in a cast-iron enamel (LC), and if you'll note, there's very little liquid, so the vegetables basically sweat to roast, making the flavors blend in a unique way.
WIll make this asap, and think, in turn of what other vegetables would work in this method.
Thanks, again Greenstuff!
Stewed Potatoes with Onions and Tomatoes
from More Classic Italian Cooking by Marcella Hazen
2 cups onions, sliced very thin
1/3 cup olive oil or vegetable oil, or a combination of both
1 green pepper, seeds and core removed, cut into ½-inch strips (optional)
1½ cups canned Italian plum tomatoes, cut up with their juice
salt
freshly ground black pepper
1½ pounds potatoes, peeled, washed, and cut into 1-inch cubes
1. Put the onions and the oil into a sauté pan, turn on the heat to medium, and cook until the onions wilt and become colored a light gold. If using green pepper, put it in at the same time as the onions.
2. Add the cut-up tomatoes with their juice, salt, and a few grinds of pepper, and turn the heat down to low. Cooke the tomato at a slow, intermittent bubble, for about 15 minutes or so, until it separates from the oil.
3. Add the potatoes, and turn the heat down very low. Cover the pan. Cook the potatoes until they are tender when pricked by a fork, about 30 minutes, depending on the potatoes. Taste, and correct for salt. Serve hot.
And thank you both for responding! How nice...