Palates amb Rabassoles
Potatoes with Morels
To serve 4 (as appetizer or side dish)
To me there's something positively opulent about the combination of potatoes and wild mushrooms. I've had the two together in several forms in Catalonia—ous de reig sautéed with thinly sliced potatoes, diced cepes fried with little potato cubes, etc.—but this remains perhaps my favorite version of the dish.
1 pound fresh morels or 1/2 pound dried
2 onions, chopped
2 cloves garlic, minced
1 tablespoon lard
2 pounds small potatoes, peeled and sliced about 1/4-inch thick
1 sprig fresh marjoram or 1/4 teaspoon dried
salt and pepper
2 sprigs parsley, minced
Rinse the morels well, then soak them in water, changing it several times until it is clean. If you are using dried morels, reconstitute them in warm water for about 2 hours, then continue soaking them in water, again changing it several times until it is clean.
Meanwhile, in a cassola or large skillet, make a sofregit of the onions and half the garlic in the lard and a small amount of oil.
Add the potatoes and morels (cut in half lengthwise if large), and stir to coat well with lard and oil.
Add the marjoram, and salt and pepper to taste, and simmer for about 5 minutes, then barely cover with warm water.
Simmer uncovered until the potatoes are done but not falling apart and only a small amount of liquid is left (about 10-15 minutes). Pour off excess liquid, or add more if necessary.
Mix the remaining garlic with the parsley, and just before serving, sprinkle this mixture on top of the potatoes and morels.
Ous Remenat amb Bolets, Tofones, i Manxego (Scrambled Eggs with Wild Mushrooms, Truffles, and Manchego Cheese), page 124 of the book
Peus de Porc Farcits amb Bolets (Stuffed Pigs' Feet with Wild Mushrooms), page 153
Fricandó (Braised Veal with Wild Mushrooms), page 243
by Colman Andrews
The Harvard Common Press
$17.95 U.S.; $22.95 CAN.
Recipe reprinted by permission.
This page created April 2006