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  • Basil Mash with Olive & Caper Peperonata

    1 vote
    Basil Mash with Olive & Caper Peperonata
    Servings: 4
    by Phyllis Smith
    47 recipes
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    This, from Denis Cotter of Cafe Paradiso in Cork, is comfort food any time of the year you can find great potatoes and peppers. He uses spring onions; I have substituted scallions because they are easier to find but if you have spring onions available, use 2. I also use non-fat milk, but I doubt Chef Cotter does.

    Ingredients

    • 2 lbs potatoes, peeled and cut into chunks
    • small bunch basil
    • 5 oz. skim milk
    • 3 T butter
    • 6 scallions, finely chopped
    • salt
    • pepper
    • 3 T olive oil
    • 3 red bell peppers, seeded and finely sliced
    • 4 garlic cloves, sliced
    • 1 fresh red chili, seeded and thinly sliced
    • 12 black olives, stoned and quartered
    • 1 T small capers, rinsed

    Directions

    1. Steam the potatoes until soft and drain them.
    2. Chop the basil and put it in the pan with the milk, butter and onions.Warm gently until the butter softens, then return the potatoes to the pan and mash them. Season well with salt and pepper.
    3. While the potatoes are steaming, make the Peperonata:
    4. Heat the olive oil in a frying pan, add the peppers, garlic and chili and fry for 2 minutes. Cover, lower the heat and simmer for 15 minutes. Stir in the olives and capers and simmer 2 minutes more. Check the seasoning and add a little salt if necessary - the capers may provide enough.
    5. Spoon some mash on serving plates. place some Peperonata beside each portion, pour the pan juices over the Peperonata and serve.

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