Patate al forno con pepperoni

1 servings

Ingredients

Quantity Ingredient
4 larges Red potatoes; scrubbed clean
; sliced
2 Spanish onions; cut into quarters
2 Red capsicums; cut into thick
; strips
2 Yellow bell peppers; cut into thick
; strips
110 grams Thinly sliced proscuitto
1 tablespoon Fresh chopped rosemary
3 tablespoons Fresh Italian parsley; chopped
60 millilitres Extra virgin olive oil

Directions

Pre-heat the oven to200c.

In a large casserole, put the potatoes, onions and peppers. Add the proscuitto, salt & pepper; then pour in the olive oil, toss to coat the vegetables.

Bake for 40 minutes, stirring 2 or 3 times.

Add rosemary and parsley and stir well. Bake another 15 minutes; or until potatoes are tender.

Serve hot or at room temperature.

Converted by MC_Buster.

Per serving: 911 Calories (kcal); 56g Total Fat; (53% calories from fat); 13g Protein; 97g Carbohydrate; 0mg Cholesterol; 39mg Sodium Food Exchanges: 3½ Grain(Starch); 0 Lean Meat; 8 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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