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Potatoes and Onions with Pepper Pesto

Patate e Cipolle al Pesto

Mary Ann Esposito

Who has not had potatoes and onions, but not\r\nlike this! A great side dish to pork, chicken or fish.

Serves 4

Ingredients

1/2 cup Filippo Berio Extra Virgin Olive Oil
2 large onions, white or yellow, coarsely chopped
1/2 cup white wine such as Falanghina
1 pound Yukon gold potatoes, peeled and julienned or diced
1 teaspoon salt
1 tablespoon red pepper pesto

Directions

Heat the olive oil in a large frying pan.

When the oil is shimmering, add the onions and cook until onions wilt; add the wine and cook until the onions absorb most of it.

Add the potatoes to the onions along with the salt. Stir to combine well; cover and cook for about 5 minutes.

Then uncover and stir in the pepper pesto and cook until the potatoes start to brown. Correct seasoning and serve hot.

This recipe is featured on show 1906 - The Devil.

item recipe is featured in Episode 1906 of Season 19.

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Comments

nico sherman

August 15, 2011 at 7:01pm | Permalink

I was born in Italy and raised for a few years
before coming to the usa. Then I was lucky en-
ough to marry another Italian, sso I was able to eat good food. Well 15yr. later & divorce I DREAM of those few OLd world meals I can remember to make (for 1) Then I found your show and especially this recipe #1906. My mouth has not stop watering. Thank You/God Bless

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nico sherman

August 15, 2011 at 7:01pm | Permalink

I was born in Italy and raised for a few years
before coming to the usa. Then I was lucky en-
ough to marry another Italian, sso I was able to eat good food. Well 15yr. later & divorce I DREAM of those few OLd world meals I can remember to make (for 1) Then I found your show and especially this recipe #1906. My mouth has not stop watering. Thank You/God Bless