3 Distinct Tastes
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San Giacomo
An extraordinary everyday Balsamic. Aged 5+ years…delicious on grilled fish and meats.
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Serves 4.
Prep: 10 min. Cook: 15 min.
Ingredients:
2 pounds russet or Yukon Gold potatoes, peeled, quartered
3 tablespoons butter, room temperature
6 tablespoons whipping cream
1 ˝ cups sugar snap peas, strings removed
5 tablespoons olive oil
12 cherry tomatoes, halved
Parmesan cheese
Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan; set aside. Boil potatoes until tender, about 20 minutes. Drain; return to pot. Add butter and whipping cream; mash. Season to taste with salt and pepper. Heat 1 tablespoon oil in a skillet over medium heat. Add peas and tomatoes. Stir until warmed. Season with salt and pepper.
Divide potato onto 4 plates, top with warm peas and cherry tomato halves. Drizzle each with 1 tablespoon olive oil. Finish with shaved parmesan.
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Aged Balsamic Vinegar
