Recipe Booklet

19
Remove potatoes from oven and place on
a rack until cool enough to handle. Reduce
oven temperature to 375°F.
Onion Mixture: Melt butter over medium
heat in an 8-inch skillet, add chopped
onions and sauté until softened, 10 minutes.
Season with
1
⁄4 teaspoon salt and
1
⁄8 teaspoon
pepper. Reduce heat to low and cook for 30
to 40 minutes, or until nicely browned and
caramelized. Reserve.
When potatoes are cool enough to handle,
cut off the top third of each potato and
scoop all the flesh from tops. Scoop out
bottoms leaving a ¼-inch shell, reserving
potato skin shells. Place the potato pulp in a
large mixing bowl.
Using speed 3, add ricotta to potatoes and
mix for 1 minute. Add onions, mix on speed
2 for 1 to 2 minutes or until well mixed. Add
provolone, Parmesan, Italian herb blend,
remaining salt and pepper, and mix 30 sec-
onds on speed 1 or until incorporated.
Divide the mixture among the reserved
potato shells. Potatoes may be made up
to this point, covered and refrigerated until
ready to bake.
Arrange the potatoes on a jelly roll pan that
has been lined with aluminum foil. Bake
uncovered, until potatoes are hot and tops
are golden brown and puffed, about 30 to
35 minutes (add 5 to 10 minutes for cold
potatoes). Serve hot.
Nutritional information per serving:
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PARMESAN PEPPER BISCOTTI
WITH WALNUTS
These biscotti are a perfect companion
to a glass of red wine.
Makes about 3 dozen
2
1
⁄2 cups unbleached, all-purpose flour
1 teaspoon kosher salt
1
⁄2 teaspoon freshly ground black pep-
per
1 teaspoon baking powder
4 tablespoons unsalted butter, room
temperature
1
⁄4 cup extra virgin olive oil
1
1
⁄2 tablespoons granulated sugar
1
1
⁄3 cups grated Parmigiano Reggiano
4 eggs, divided
1
⁄4 cup whole milk
2
1
⁄2 teaspoons chopped fresh rosemary
1
⁄2 cup walnuts, toasted kosher salt
(optional)
Preheat oven to 350°F.
Put flour, salt, pepper, and baking powder in a
small mixing bowl and set aside.
In a large mixing bowl, beat the butter with
the olive oil using speed 2. Add the sugar
and Parmesan and mix on speed 3 until
the consistency is smooth. Add 3 of the
eggs, one at a time, mixing until each egg is
incorporated before adding the next. Slowly
add dry ingredients in 3 additions, mixing
on low speed. Once all the dry ingredients
are incorporated, add milk in a slow stream
while the mixer is running. The mixture
should resemble a soft dough. Finally, mix in
the rosemary and walnuts. Turn dough out
onto lightly floured surface and knead with
your hands for a few minutes. Cut dough
into 2 equal pieces, shaping each into 12 x
2 x 1-inch logs. Place on baking sheet with
parchment. Beat final egg with 1 tablespoon
of water and brush all over logs, and if you
wish, sprinkle the tops with kosher salt.
Bake for 35 to 40 minutes until golden.
Remove from oven and slice the logs with a
serrated knife into
1
⁄8-
1
⁄4" slices. Return slices
to baking sheet and bake for an additional
35 minutes on bottom rack of oven, flipping
the biscotti halfway through baking so both
sides are golden. Transfer to a wire rack and
cool. When completely cooled, place in an
airtight container to store.
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